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.

The process begins with a pre-ferment: a mixture of starter, flour, and water the day prior to the bread-making. This sponge sits quietly and sends up the characteristic sourdough bubbles, looking very much like well-fed, growing starter. Great recipe for Vegan Sourdough Challah.

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, vegan sourdough challah. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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 is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It's enjoyed by millions daily. Vegan Sourdough Challah is something that I have loved my whole life. They're nice and they look fantastic.

To get started with this 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 that.

The ingredients needed to make Vegan Sourdough Challah:

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

It didn't turn out quite as shiny as challah from a bakery. That may be because I used chickpea-wash instead of egg-wash. But great, soft texture and taste. Couldn't really taste the chickpea, but could taste the honey.

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)..

Knead until the dough isn't sticking to the sides of the bowl, then transfer to a large bowl greased with coconut oil. This rich and eggy pastry has never been better. Made with chickpea flour eggs for a light and airy enriched dough that is baked to perfection with a golden crust. Years ago, I was a bread baker at a trending cafe and restaurant in Michigan. Sadly, the restaurant is now closed, but in the years that I baked bread for.

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