How to Prepare Tasty Vegan Sourdough Challah

Vegan Sourdough Challah. A Vegan Eggless Sourdough Challah with the perfect crust and crumb. Aquafaba stands in for the I have a whole wheat vegan challah on this blog that I shared with you years ago, when this blog was. This vegan Jewish water challah is made without eggs and brushed with a mixture of maple and soy milk for a lovely crust with a golden sheen.

I baked my first challah last Thursday and wanted to share. I was unsure what to expect but it was so much fun. Do you find the sourdough challah to be superior taste-wise to an active yeast recipe? You can cook Vegan Sourdough Challah using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Sourdough Challah

It's 500 g of flour.
It's 250 ml of water.
Prepare 25 g of sourdough starter.
Prepare 5 g of salt (roughly 1tsp).
Prepare 50 g of sunflower/coconut/canola oil.
Prepare 50 g of agave syrup (or honey).
Prepare 80 g of aquafaba/chickpea water.

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. Whole wheat sourdough challah, fragrant with olive oil and honey, is a nourishing bread - rich, flavorful and worth the extra effort it takes to lovingly prepare the dough, roll out the strands and. This Sourdough Challah recipe is featured in the Challah feed along with many more.

Vegan Sourdough Challah step by step

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)..

The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. Braid half the ropes into a challah loaf. Sign up for our Nosher recipe newsletter! Sourdough bread is chewy and full of beautiful holes! The tangy flavor tastes great with creamy chowders, as toast, or in sandwiches.