Multigrain Bagels Best Dishes

Wednesday, November 18, 2020

Multigrain Bagels

"I brought flaxseed meal, wheat germ, rolled oats, and whole wheat flour to a recipe I tailored from the Minneapolis Star-Tribune. The recipe yields sixteen bagels that may not 'wander away' on your toaster. These bagels are pleasant served toasted. My youngsters love them topped with cream cheese and skinny layer of strawberry jam. Store in a resealable plastic bag."

Ingredients :

half of cup heat water (a hundred and five tiers F/41 stages C)
2 (.25 ounce) programs energetic dry yeast
half teaspoon white sugar
four cups complete wheat flour
2 cups bread flour
1 cup rolled oats
1/four cup critical wheat gluten
1/4 cup wheat germ
1/four cup natural flaxseed meal
1 tablespoon sea salt
three cups buttermilk
1/3 cup orange blossom honey
cooking spray
3 quarts water
1 1/2 tablespoons brown sugar
1 tablespoon cornmeal, or as wished
1 egg white
1 teaspoon cool water

Instructions :

Prep : 45M	Cook : 16M	Ready in : 3H45M

Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes.
Combine bread flour, complete wheat flour, rolled oats, critical wheat gluten, wheat germ, flaxseed meal, and sea salt in a big bowl. Stir in buttermilk. Add the yeast mixture and honey; stir till no dry spots remain. Cover bowl with plastic wrap and let dough relaxation 20 minutes.
Turn dough onto a floured work floor. Knead about 7 mins; it'll be smooth and slightly sticky. Add more flour if wanted. Shape right into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and flip to coat. Cover with plastic wrap and allow upward thrust for 2 hours in heat, draft-free area.
Preheat oven to four hundred stages F (200 tiers C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and a pair of remaining sheets with parchment paper sprinkled with cornmeal.
Combine three quarts water and brown sugar in a large pot; bring to a boil.
Turn dough onto a floured floor; knead briefly. Cut dough in half of; go back 1 half of to the bowl and cover. Form the other half of into a cylinder. Cut into quarters and reduce quarters in half of, yielding eight equal-sized portions of dough. Shape dough portions into balls. Repeat with last half of dough.
Flatten a dough ball slightly; press index fingers via the center until they meet. Rotate palms to stretch a hole approximately 1 three/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with closing dough balls.
Reduce warmness to simmer under the sugar-water aggregate. Boil 2 bagels at at time; cooking every for 30 seconds according to facet. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets.
Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to sweep tops of bagels.
Bake within the preheated oven for 12 minutes. Flip bagels and maintain baking until golden brown, about thirteen mins extra.
Transfer to a wire rack to cool.

Notes :

You will need four 11x17-inch baking sheets for this recipe.
Flipping the bagels over after baking for 12 mins prevents the bottoms from turning into too heavily crusted.

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