Steps to Make Any-night-of-the-week Vegan Sourdough Challah

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Before you jump to Vegan Sourdough Challah recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

For the most part, people have been taught to think that "comfort" foods are terrible for the body and have to be avoided. However, if your comfort food is candy or junk food this holds true. Soemtimes, comfort foods can be perfectly nutritious and good for us to eat. There are several foods that basically can boost your moods when you eat them. When you are feeling a little down and are in need of an emotional boost, try a couple of these.

It's not difficult to fight your bad mood when you eat grains. Quinoa, barley, millet, etc are great at helping you be happier. These foods can help you feel full for longer as well, helping you feel better. It's not hard to feel a little bit off when you feel hungry! These grains can elevate your mood since it's easy for your body to digest them. These foods are easier to digest than others which helps promote a rise in your sugar levels which in turn kicks up your mood to a happier place.

So you see, you don't need to stuff your face with junk food when you want to feel better! Go with these hints instead!

We hope you got benefit from reading it, now let's go back to vegan sourdough challah recipe. You can cook vegan sourdough challah using 7 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Vegan Sourdough Challah:

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

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)..

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