I may not be as
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 a
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
Makes 8
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
Calories: 292.3
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
Happy Blog-a-versary!
ReplyDeleteI love bagels!
ReplyDeleteHappy blogoversary!
It's mine too!
Happy Blogoversary! And those bagels look great. Looking forward to the decadence to come!
ReplyDeleteI am jealous that you got local red-fife! I keep hearing that we have it but it is spoken for.
ReplyDeleteAn early congrats on your anniversary.
Happy Blog Anniversary! 2 years is awesome!! And yum, those bagels look yummy!!
ReplyDeleteHappy anniversary! You are the bagel queen.
ReplyDelete