Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vegan sourdough challah. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Vegan Sourdough Challah is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Vegan Sourdough Challah is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook vegan sourdough challah using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan Sourdough Challah:
- Make ready 500 g flour
- Make ready 250 ml water
- Prepare 25 g sourdough starter
- Prepare 5 g salt (roughly 1tsp)
- Prepare 50 g sunflower/coconut/canola oil
- Get 50 g agave syrup (or honey)
- Prepare 80 g 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’s going to wrap this up for this exceptional food vegan sourdough challah recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
