Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan sourdough challah. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan Sourdough Challah is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine 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 get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Prepare 500 g flour
- Get 250 ml water
- Take 25 g sourdough starter
- Get 5 g salt (roughly 1tsp)
- Make ready 50 g sunflower/coconut/canola oil
- Take 50 g agave syrup (or honey)
- Prepare 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 exceptional food vegan sourdough challah recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
