Vegan Sourdough Challah
Vegan Sourdough Challah

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

Vegan Sourdough Challah is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Vegan Sourdough Challah is something that I have loved my whole life. They’re fine and they look wonderful.

A Vegan Eggless Sourdough Challah with the perfect crust and crumb. Aquafaba stands in for the I have a whole wheat vegan challah on this blog that I shared with you years ago, when this blog was. This vegan Jewish water challah is made without eggs and brushed with a mixture of maple and soy milk for a lovely crust with a golden sheen.

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

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

I've been wanting to try a challah recipe for a while now. I have been fascinated by challah for a long, long time. It has to be one of the most beautiful breads out there, and most bread baking books are full of. Today I wanted to share with you this simple and delicious Challah recipe right before Rosh Ha'Shanah.

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).

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. Sign up for our Nosher recipe newsletter! Do you find the sourdough challah to be superior taste-wise to an active yeast recipe?

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