Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegan sourdough challah. One of my favorites food recipes. This time, I am going to make it a little 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 popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Vegan Sourdough Challah is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have vegan sourdough challah using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Sourdough Challah:

1. Take flour
2. Get water
3. Get sourdough starter
4. Take salt (roughly 1tsp)
5. Make ready sunflower/coconut/canola oil
6. Take agave syrup (or honey)
7. Take aquafaba/chickpea water

It is easy to make and you can shape it as you like or follow my step-by-step. 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! This easy sourdough challah recipe is the perfect use of your sourdough starter!

Instructions to make Vegan Sourdough Challah:

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).

It will probably not rise much, if at all. 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. These are my tips and methods for how to make the fluffiest SOURDOUGH challah bread! Including the two things you NEED for light airy bread and a beautiful.

So that is going to wrap this up with this exceptional food vegan sourdough challah recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!