unholy quinoa bagels cooling on a rack MG 1866

unholy quinoa bagels cooling on a rack    MG 1866
2009-04-16 10:16:15
this is a yummy and healthy variation on the bagel recipe i've posted earler.

like its predecessor, this is adapted from “the bagels of paris” in this book: Rustic European Breads from Your Bread Machine

FOR DOUGH
4 teaspoons yeast
2.5 cups bread flour
.5 cups oat bran
2.5 teaspoons kosher salt
~2 cups cooked quinoa (about 1 cup of dry quinoa boiled in two cups of water)
1 cup water

FOR BOILING the Bagels:
2 tablespoons malt syrup
2 quarts water

mix the dough ingredients in the bread machine on the whole wheat or multi-grain 'dough' setting. (~3 hours)

when the dough is ready:

1. turn on oven and set to 425 F

2. bring 2 quarts water and 2 tablespoons malt syrup to a boil in a big pot.

3. shape the dough into about 8 bagels while the water heats up

4. boil the bagels for 4 minutes - 2 minutes on one side, 2 minutes on the other side. i can boil four bagels at a time in my pot.

5. place boiled bagels on a baking sheet.

6. bake bagels for 11 minutes on side A

7. remove from oven, flip bagels

8. bake bagels for 11 minutes on side B

9. eat.

copyright © 2009 sean dreilinger



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