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Before you jump to Vegan Sourdough Challah recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.
Eating healthy foods tends to make all the difference in the way you feel. When we eat more healthy snacks and a smaller amount of the bad ones we usually feel much better. A bit of pizza does not make you feel as healthy as eating a fresh green salad. Deciding on healthier food choices can be tough when it’s snack time. You can spend several hours at the grocery store searching for the right snack foods to help you feel healthy. Here are a handful of healthy snacks which you can use when you need a fast pick me up.
Consider eating almonds if you do not have problems with nut allergies. Almonds have a multitude of health and fitness benefits and are an excellent choice when you require a shot of energy. These kinds of nuts possess lots of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan that may often allow you to be sleepy. But when you eat almonds, you don’t feel like you must sleep a while. These nuts loosen up the muscles and offer a general sense of relaxation. Almonds typically give you a general increased a feeling of well-being.
A large variety of easy health snacks is easily available. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to vegan sourdough challah recipe. To cook vegan sourdough challah you need 7 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Vegan Sourdough Challah:
- Get 500 g flour
- Prepare 250 ml water
- Provide 25 g sourdough starter
- Use 5 g salt (roughly 1tsp)
- Take 50 g sunflower/coconut/canola oil
- Provide 50 g agave syrup (or honey)
- You need 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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