Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vegan sourdough challah. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Vegan Sourdough Challah is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Vegan Sourdough Challah is something that I have loved my whole life.
Challah is one of my favorite breads. A kind of butterless brioche, it For a vegan, the chief challenge in baking a perfect challah tends to be the eggs that are such a predominant part of any challah recipe. 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 get started with this recipe, we must prepare a few ingredients. You can have vegan sourdough challah using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Sourdough Challah:
- Make ready 500 g flour
- Get 250 ml water
- Take 25 g sourdough starter
- Make ready 5 g salt (roughly 1tsp)
- Take 50 g sunflower/coconut/canola oil
- Prepare 50 g agave syrup (or honey)
- Take 80 g aquafaba/chickpea water
Most water challahs are vegan but I've noticed some challah use honey, instead of sugar! 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. Sign up for our Nosher recipe newsletter!
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).
Free from dairy and refined sugar. I have never made challah but yours looks stunning. I love that you can make it with sour dough and your braiding is beautiful! Do you find the sourdough challah to be superior taste-wise to an active yeast recipe? Whole wheat sourdough challah, fragrant with olive oil and honey, is a nourishing bread - rich, flavorful and worth the extra effort it takes to lovingly prepare the dough.
So that is going to wrap this up with this exceptional food vegan sourdough challah recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
