Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegan sourdough challah. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Vegan Sourdough Challah is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Vegan Sourdough Challah is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. 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:
- Prepare flour
- Prepare water
- Take sourdough starter
- Prepare salt (roughly 1tsp)
- Take sunflower/coconut/canola oil
- Take agave syrup (or honey)
- Get aquafaba/chickpea water
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).
So that is going to wrap this up with this exceptional food vegan sourdough challah recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
