Vegan Sourdough Challah
Vegan Sourdough Challah

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vegan sourdough challah. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Vegan Sourdough Challah is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Vegan Sourdough Challah is something which I have loved my whole life.

A Vegan Eggless Sourdough Challah with the perfect crust and crumb. Aquafaba stands in for the eggs. Eat it by itself, or use for French toast or pudding.

To begin with this recipe, we must first prepare a few ingredients. You can cook vegan sourdough challah using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vegan Sourdough Challah:
  1. Get 500 g flour
  2. Take 250 ml water
  3. Make ready 25 g sourdough starter
  4. Prepare 5 g salt (roughly 1tsp)
  5. Make ready 50 g sunflower/coconut/canola oil
  6. Prepare 50 g agave syrup (or honey)
  7. Get 80 g aquafaba/chickpea water

It is easy to make and you can shape it as you like or follow my step-by-step. My vegan Challah recipe uses aquafaba and sugar to recreate the texture and sweetness of challah bread. Most water challahs are vegan but I've noticed some challah use honey, instead of sugar! This easy sourdough challah recipe is the perfect use of your sourdough starter!

Steps to make Vegan Sourdough Challah:
  1. The night before, start the dough. Dissolve starter in water then add flour. Knead a bit. Add salt. The dough will be quite dry. (It's going to get wetter tomorrow when you add the other ingredients). Rub dough with oil, wrap in clingfilm and leave overnight at room temperature.
  2. In the morning, add the chickpea juice, the honey and the oil. If this makes the dough too wet, add a bit more flour. You are aiming for the dough to be slightly wet/sticky. Cover with the clingfilm and leave to prove for 4 hours (but do a round of folds every hour)
  3. Cut the dough into 6 equal portions (or 5, 4, 3 etc). You'll probably want to use scales to weigh make sure the portions are the same weight. Form each portion into a ball, cover and leave to rest for 20mins.
  4. Roll each of the balls into a sausage shape. Braid the sausages together. Me describing the process here will not help you - search for challah braiding videos on YouTube. Put the braided loaf on a baking tray and cover with clingfilm. Prove for 3 hours at room temperature or until it has doubled in size.
  5. Heat oven to 180C with a tray of water in the bottom. Brush outside of challah with chickpea water. Sprinkle with seeds if desired. Bake for 45 mins (my dough weighed 1030g).

It will probably not rise much, if at all. Today I wanted to share with you this simple and delicious Challah recipe right before Rosh Ha'Shanah. I love having Challah on holidays, on Friday nights. I baked my first challah last Thursday and wanted to share. I was unsure what to expect but it was so much fun.

So that’s going to wrap it up for this exceptional food vegan sourdough challah recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!