Sunday, March 22, 2009

Soaked Bagel Recipe and Soaked Dinner Roll Recipe

.

I am happy to say that both my soaked bagel recipe and my soaked oat dinner roll recipe turned out great!! So I will post the recipes. If you don’t want the soaked version you can find the original recipes on my website: 



 

 

 

 

Soaked Whole Wheat Bagels

 

Day 1

1 ½ cups warm water

2 T whey

4 cups freshly ground whole wheat flour

 

Using a bread mixer combine water, whey and flour until it forms a ball. Put in a bowl, cover and let sit on the counter for 12 to 24 hours.

 

Day 2

½ cup warm water

1 T yeast

2 T honey

2 T molasses

1 t coconut oil

2 t salt

½ t baking soda

1 to 2 cups unbleached white flour

1 T sucanat

 

Combine warm water, yeast and 1 tablespoon honey in a small bowl and let sit until yeast foams. Put this mixture in bread mixer. Add the other tablespoon of honey, molasses, coconut oil, salt and baking soda. Sprinkle 1 cup white flour on top of mixture. Add soaked flour. I break it up as I add it to my mixer. Combine with mixer adding extra flour if needed to make a fairly stiff dough (I added 2 cups total). Knead for 4 to 7 minutes (shorter times for heavier duty mixers like the Bosch). 

 

Let the dough sit for about 30 minutes or until it has doubled in volume. 

 

Turn on the mixer and punch it down. Divide the dough into 16 small pieces. Form each piece into a bagel. The way I do this is as follows: Roll the dough into a small circle. Roll the outer edge of the dough to make a nice round shape and at the same time use your thumbs to push through the center.

 

Lay each bagel on a cookie tray that has been sprayed with non-stick spray. I use two cookie trays. Cover with a towel and let rise until double in bulk. This will take about 20 to 30 minutes.

 

Preheat oven to 400.

 

When the bagels have risen get a small sauce pan and fill about half way with water and add the 1T of Sucanat. Bring to a boil.

 

Carefully lift each bagel from the tray and set it in the boiling water. I use a spatula to do this. Cover the pan and let it boil for 20 seconds. Uncover and turn the bagel, cover with the lid and boil for another 20 seconds. Remove from pan and place back on cookie tray. Repeat this for all bagels.

 

After the first tray has been boiled, put them in the preheated oven and bake for about 23 to 25 minutes. You don’t want them too dark or they will be to crusty on the outside.

 

While those are baking, do the second tray of bagels and just let them sit on the counter until the first tray is done. Then bake the second tray.. 

 

 

 

Soaked Oatmeal Dinner Rolls

 

Day 1

2 cups warm water

2T whey

1 cup oats

3 cups whole wheat flour

 

Using a mixer combine above ingredients well. Put into a bowl, cover and leave on counter 12 to 24 hours.

 

Day 2

1/3 cup warm water

2T yeast

3T butter, softened to room temp

2/3 cup Sucanat

1 1/2 t salt

½ t baking soda

3 cups white flour

 

 

Add yeast to warm water and let sit until it starts to foam. Add butter, Sucanat, salt and soda. Pour this into the bowl of your mixer. Measure out 2 cups of the white flour and sprinkle over the top. Add the dough and water mixture from yesterday. Knead this until well combined. Add the last cup of flour if needed (I used all 3 cups). Let rise for 30 minutes. Punch down and shape into 2 dozen dinner rolls. I use 2 9x13 pans or one large jelly roll pan. This dough can also be used for hamburger or hotdog buns, cinnamon rolls, etc.

 

Bake dinner rolls at 350 for 20 to 25 minutes. 

 

Why soak your grains?

All grains and beans have a substance called “phytic acid” that binds up many of the minerals and we can not absorb those minerals like we should. Soaking neutralizes the phytic acid and allows us to be able to use those minerals. Also soaking increases enzymes we need to properly digest the grains. Soaking also increases the vitamin content of the grains, especially B vitamins. 

6 comments:

  1. This sounds delicious-I can't find the recipe in your soup section-can you post it here please?

    ReplyDelete
  2. Yummy! thanks ..Blessings Brenda/haflinger

    ReplyDelete
  3. Crystal, I have been wanting to start soaking my grains first, but it always makes me a bit nervous... This sounds TOTALLY do-able!

    Thanks for sharing!

    And hey, do you mind to post this or I can post this on the porch also for bread day on Friday?

    Thanks so much!

    From My Homestead to Yours,

    Chas


    Chasity L. Burrell

    Senior Editor Homesteadblogger

    http://www.homesteadblogger.com/chas

    ReplyDelete
  4. millersgrainhouseMarch 24, 2009 at 3:01 AM

    Crystal...is your whey in powder form?

    I have whey left when making cheese or kefir - but it's liquid....I'm confused....


    Those bagels look awesome!


    Once I know the whey to do it (sorry couldn't resist) I'm making these....(o:


    Best Blessings!

    Donna

    ReplyDelete
  5. Thank you Crystal for sharing your recipes and experience!! I too have been on the NT journey! You inspired me, I figured if you could do it, so could I. Thanks for sharing!! BTW, I've been making your salsa recipe like crazy, everyone loves it! Oh, and the feta cheese, yum!!

    Thanks for all you do!


    Blessings,

    Shelly

    (in blizzard-y Colorado) : )

    ReplyDelete
  6. A question if I may...

    When ordering wheat berries, what would I use for a lighter bread and what would I use for muffins cakes and such.

    Thank you for what you post on! It is very helpful.

    momtogirls5

    ReplyDelete

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)