Vegan Sourdough Challah
Vegan Sourdough Challah

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan sourdough challah. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegan Sourdough Challah is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Vegan Sourdough Challah is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Make ready 250 ml water
  3. Take 25 g sourdough starter
  4. Take 5 g salt (roughly 1tsp)
  5. Get 50 g sunflower/coconut/canola oil
  6. Get 50 g agave syrup (or honey)
  7. Get 80 g aquafaba/chickpea water
Instructions 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).

So that is going to wrap it up with this special food vegan sourdough challah recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!