Tuesday, August 13, 2013

Whole wheat spelt flax bagels with chia seed

I have a slightly illogical fear that John is going to die of cancer in his 40s. Not really illogical, that is when his father died, and almost every member of his family has died of cancer at some point. So I went crazy searching how to avoid cancer.

And now we put flaxseed in everything.

Probably won't cure cancer, but will possibly help some. Oh and chia seed. Those seeds my keep my hubby kicking it until he is 50!

But for real, I really wanted a healthy bagel recipe. I read that people should eat more spelt flour, so I use that. I added the seeds to add extra fiber to them. They are delicious but do take some time. Rolling out all those bagels takes some time. But it is worth it! A bagel and green smoothie is literally my favorite recipe.

 I adapted this from here. I triple the recipe because I make them to last us two weeks. They freeze wonderfully! Just cut them before you freeze them, then you just pull one out, pop it in the toaster and have a wonderful bagel every day.

6 t of yeast
4 1/2 T of sugar
3 3/4 c of warm water
4 1/2 c spelt flour
5 1/2 c. whole wheat flour
1/2 c. ground flaxseed
2 T chia seed
4 1/2 t. of salt

Pour the yeast and sugar into 1 1/2 c warm water. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.

Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Pour 1 1/2 c. warm water in the well. Mix and stir in the rest of the water as needed (I always need it all. Adding the flax and spelt flour will make it thick, sometimes I add a tablespoon more) You want a moist and firm dough.

Knead for 10 minutes until dough is smooth and elastic.

Place dough in oiled bowl. Cover with damp cloth and let rise until double in size (about one hour). Punch down and let rest for 10 minutes.

Divide the dough into equally sized balls (my sizes vary between golf ball to tennis ball. It depends on how hungry I am! I so don't stress about the size, they will all turn out yummy in the end). Gently press a finger into the center of each dough ball to form a ring. Stretch the ring to about 1/3 the diameter of the bagel and placed on greased cookie sheet. Repeat with all balls

Cover with damp cloth and allow to rest 10 minutes. Preheat oven to 425

Bring a large pot of water with 1 T maple syrup to boil. Use a slotted spoon to lower the bagels into the water. Boil as many as fit in the pot (I usually do four at a time). Boil two minutes than flip and boil two more (you will want to boil them that long, this is a heavy dough, you want the bagels to be chewy).

After boiling brush each bagel with egg wash (1 egg white, 1 T water). Bake for 20 minutes, until golden brown. Cool on wire rack.