Recipe: Delicious 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 have been fascinated by challah for a long, long time. It has to be one of the most beautiful breads out there, and most bread baking books are full of. I teach you how to make egg-free and dairy-free Challah that is so damn good! You can have Vegan Sourdough Challah using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Sourdough Challah

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

I baked my first challah last Thursday and wanted to share. I was unsure what to expect but it was so much fun. Sign up for our Nosher recipe newsletter! If you love sourdough challah bread this is the best recipe!

Vegan Sourdough Challah instructions

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)..

This sourdough challah bread loaf looks intimidating, but I promise it's actually a really great one to try as one of your first ventures into. You can braid the challah, but dough made with spelt is quite soft and doesn't hold the shape as well, and for Rosh Hashanah round challahs are traditional anyway. I hope my Vegan Challah recipe helps you relive your memories too. Brush the dough with olive oil again, sprinkle with poppy or sesame seeds, if desired, and. Create the traditional beautiful braided loaf, but with a wild sourdough flavor.

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