Vegan Sourdough Challah
Vegan Sourdough Challah

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan sourdough challah. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

A Vegan Eggless Sourdough Challah with the perfect crust and crumb. The night before, start the dough. Dissolve starter in water then add flour.

Vegan Sourdough Challah is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Vegan Sourdough Challah is something which I’ve loved my whole life. They are fine and they look fantastic.

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

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

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).

This vegan challah has never been better. This rich and eggy pastry has never been better. Made with chickpea flour eggs for a light and airy enriched dough that is baked to. My recipe for challah with sourdough starter as leavening instead of yeast. It's a wonderful fluffy bread that is usually braided and topped with seeds.

So that is going to wrap this up with this special food vegan sourdough challah recipe. Thank you very 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 save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!