Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan sourdough challah. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan Sourdough Challah is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vegan Sourdough Challah is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first 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:
- Take flour
- Get water
- Prepare sourdough starter
- Make ready salt (roughly 1tsp)
- Prepare sunflower/coconut/canola oil
- Make ready agave syrup (or honey)
- Make ready aquafaba/chickpea water
Steps 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).
So that’s going to wrap it up with this exceptional food vegan sourdough challah recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
