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Before you jump to Vegan Sourdough Challah recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Choosing to eat healthily provides many benefits and is becoming a more popular way of living. There are numerous health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get people to adopt a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all likelihood, a lot of people think that it takes too much work to eat healthily and that they will have to drastically change their way of life. In reality, however, just making a couple of small changes can positively impact daily eating habits.
One way to address this to begin seeing some results is to understand that you do not need to change everything instantly or that you have to altogether do away with certain foods from your diet. Even more crucial than totally changing your diet is just substituting healthy eating choices whenever you can. Eventually, you will see that you actually prefer to consume healthy foods after you have eaten that way for some time. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.
As you can see, it is not hard to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to vegan sourdough challah recipe. To make vegan sourdough challah you need 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Vegan Sourdough Challah:
- Prepare 500 g flour
- Provide 250 ml water
- Use 25 g sourdough starter
- Prepare 5 g salt (roughly 1tsp)
- Use 50 g sunflower/coconut/canola oil
- Use 50 g agave syrup (or honey)
- Prepare 80 g aquafaba/chickpea water
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).
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