Vegan Sourdough Challah. A Vegan Eggless Sourdough Challah with the perfect crust and crumb. Aquafaba stands in for the eggs. Eat it by itself, or use for French toast or pudding.

Vegan Sourdough Challah It is easy to make and you can shape it as you like or follow my step-by-step. My recipe for challah with sourdough starter as leavening instead of yeast. It's a wonderful fluffy bread that is usually braided and topped with seeds.

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, vegan sourdough challah. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vegan Sourdough Challah is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They're nice and they look wonderful. Vegan Sourdough Challah is something that I have loved my entire life.

A Vegan Eggless Sourdough Challah with the perfect crust and crumb. Aquafaba stands in for the eggs. Eat it by itself, or use for French toast or pudding.

To begin with this recipe, we must first 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:

{Get 500 g of flour.
{Make ready 250 ml of water.
{Take 25 g of sourdough starter.
{Make ready 5 g of salt (roughly 1tsp).
{Take 50 g of sunflower/coconut/canola oil.
{Get 50 g of agave syrup (or honey).
{Get 80 g of aquafaba/chickpea water.

This easy sourdough challah recipe is the perfect use of your sourdough starter! It will probably not rise much, if at all. 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!

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)..

Today I wanted to share with you this simple and delicious Challah recipe right before Rosh Ha'Shanah. I love having Challah on holidays, on Friday nights. Claire Nolan, Elina Gitig & Sarah Klegman. 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.

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