I may not be as regular at updating my blog these days as in the beginning, but this year marked some significant changes... namely my return to full time schooling. As I've teetered my way towards a balance of work and play, I've been able to return back to this blog and my beginnings, and remember what I really love to do. I may graduate with an official Nutrition Management diploma next year, but in my heart, and to you all out there, I am still the baker.
The next couple days will be full of fairly decadent creations for me - a Kahlua Fudge Cake that I made for my friend and old professor Stan's anniversary, an equally rich and sinful Quintuple Hazelnut Cake for Andrew's birthday as well as a couple other sweet treats that make the most of the unseasonal heat we've had in Ontario the past few weeks - but before I dive headlong into the butter and sugar fray, I'll pass along these hearty, slightly sweet bagels that I made as part of my "feeding mom" series (I really should make a tag category for all of these!). I stumbled across a new hot cereal mixture at the Bulk Barn a few weeks ago called "Sunrise Blend", which was full of superfood goodness: bulgur, buckwheat groats, quinoa flakes, red rice and flaxseed. I snatched up a small bag of it and it soon found its way, along with some homegrown Red Fife flour and local buckwheat honey, into the latest mid morning snack option on my mom's menu.
I'm sending these circles of sunshine off to Susan's YeastSpotting event this week! Happy Canada Day and (early) Independence Day to all those celebrating!
Super Sunrise Bagels
3/4 cup refreshed sourdough starter, room temperature
1/4 cup warm water
1/2 cup Red Fife (or whole wheat) flour
3 tbsp buckwheat honey
2 tbsp whole-grain hot cereal (like Scotch oats or another long cooking grain, not instant)
1/4 cup boiling water
2 1/2 cups Red Fife flour
3/4 cup all-purpose flour
1/2 cup rye flakes (or large-flake oats)
1 tbsp vital wheat gluten
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup warm water
1 tsp vanilla
1 tbsp buckwheat honey (for boiling)
- In the bowl of a stand mixer or a large mixing bowl, combine the sourdough starter, 1/4 cup water, 1/2 cup Red Fife flour and honey.
- Let stand for 2-3 hours.
- In a small bowl, combine cereal and boiling water, allow to stand 2-3 hours.
- Separately, whisk together 2 1/2 cups Red Fife flour, all purpose flour, rye flakes, gluten, salt and cinnamon.
- Stir the soaked cereal, warm water and vanilla into the starter mixture.
- On slow speed, add the flour mixture gradually to the mixing bowl.
- Knead dough for 10-12 minutes, until elastic and smooth.
- Place into an oiled bowl, cover and let rise until almost doubled, 5-7 hours.
- Deflate the dough and shape into 8 balls. Allow to rest 20 minutes.
- Preheat oven to 400F, line two baking sheets with parchment and bring a large pot of water to a boil, adding 1 tbsp honey.
- Shape the dough balls into rings and, two at a time, drop into the boiling water.
- Cook rings 1 minute on each side, then drain well and place on the prepared sheets.
- Bake for 30 minutes, cool completely on a rack.
Amount Per Serving
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 4.1 mg
Total Carbs: 61.4 g
Dietary Fiber: 8.5 g
Protein: 11.6 g