Best Idea to Homemade Appetizing Vegan Sourdough Challah

Wishing to dine Vegan Sourdough Challah a best restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with helpful ways on cooking a Vegan Sourdough Challah like a famous chef made.

We hope you got benefit from reading it, now let's go back to vegan sourdough challah recipe. You can have vegan sourdough challah using 7 ingredients and 5 steps. Here is how you do that.

To cook an extraordinary Vegan Sourdough Challah, below are the materials required:

1. Take 500 g of flour.
2. Provide 250 ml of water.
3. Use 25 g of sourdough starter.
4. Take 5 g of salt (roughly 1tsp).
5. Get 50 g of sunflower/coconut/canola oil.
6. You need 50 g of agave syrup (or honey).
7. Get 80 g of aquafaba/chickpea water.

After readying the components, next you are ready to prepare your appetizing Vegan Sourdough Challah by following the procedures on this section:

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)..

I was unsure what to expect but it was so much fun. My vegan Challah recipe uses aquafaba and sugar to recreate the texture and sweetness of challah bread. Most water challahs are vegan but I've noticed some challah use honey, instead of sugar! Sign up for our Nosher recipe newsletter! Do you find the sourdough challah to be superior taste-wise to an active yeast recipe?

Recipe : Vegan Sourdough Challah

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Simple tips to make Vegan Sourdough Challah

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