Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan sourdough challah. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Vegan Sourdough Challah is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Vegan Sourdough Challah is something that I’ve loved my entire 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 have to first prepare a few components. 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:
- Get 500 g flour
- Prepare 250 ml water
- Take 25 g sourdough starter
- Prepare 5 g salt (roughly 1tsp)
- Prepare 50 g sunflower/coconut/canola oil
- Get 50 g agave syrup (or honey)
- Get 80 g aquafaba/chickpea water
This easy sourdough challah recipe is the perfect use of your sourdough starter! It will probably not rise much, if at all. 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!
Instructions to make Vegan Sourdough Challah:
- 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.
- 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)
- 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.
- 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.
- 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).
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. Claire Nolan, Elina Gitig & Sarah Klegman. Finding a solid sourdough challah recipe has been on my bread baking list for awhile. Leftover challah also makes excellent French toast, bread pudding, bostock…basically, I'm never sad to have.
So that is going to wrap this up with this special food vegan sourdough challah recipe. Thank you very much for reading. I’m confident you will make this at home. There is 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!
