Vegan Sourdough Challah
Vegan Sourdough Challah

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan sourdough challah. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vegan Sourdough Challah is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Vegan Sourdough Challah is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook vegan sourdough challah using 7 ingredients and 5 steps. Here is how you can achieve it.

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

So that’s going to wrap this up with this exceptional food vegan sourdough challah recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!