Homemade Whole Grain Bagels and Citrus Coleslaw

Though not as good-looking as the bakery bread ,these Chubby bagels were satisfying enough for my first attempt.Also the fact these are enriched with different kinds of whole grains,low in fat and devoured warm out of the oven ,the pure pleasure of baked bread.Likewise,it was exhilarating to bake them in choicest flavors.
I'll save the sweet kind for another post and focus on the savory and spiced for now.Each of these are enjoyable in any meal of the day.Breakfast ,slather on some low fat cream cheese or nut butter spread and for a more hearty lunch or dinner fill in with any combination of veggie stuffing ,like citrusy no-mayo cabbage slaw(coleslaw) for instance.Chopped up in the slaw ,are two kinds of the cabbages -savoy and red cabbage,the citrus dressing remains same for both.

Here is the line up of wholesome Homemade Bagels

Spiced Whole Grain Bagels has whole grains - whole wheat flour,barley flour ,seeds - Sesame and flax seed meal,Spices - Whole crushed red chillies,garlic and ground coriander.


Onion and Garlic Bagels has whole grains - whole wheat flour,ragi millet flour,oat flour ,seeds - flax seed meal ,topped with onion,garlic and spices


Seed topping Bagels has whole grains - whole wheat flour,ragi millet flour,oat flour ,seeds - flax seed meal,sesame and poppy as topping.


Key to baking a soft on inside and crusty on outside whole grain bagel :

1.Use only fine ground whole grain flours,coarse ground will not yield soft bagels.
2.Use a natural sweetener like honey,agave ,jaggery or dark brown sugar to boost the yeast.
3.Proof(allow the dough to rise) after shaping them for at least an hour .
4.Boil them at right temperature,hot but not boiling.
5.Shape it right.There are two ways to roll the bagel,either by rolling it in to a little rope and pinching the ends together or poke a finger through the middle of the dough ball and work the fingers around the inside to shape the bagel.Using the first method couple of my bagels opened up ,hence the later method was more reliable for me.


Recipe : Whole grain Bagels adapted from recipe at Real Food Living
Makes 8 bagels
Ingredients
1 pack active dry yeast(about 1 teaspoon)
1 cup warm water
2 1/2 cups Whole Wheat Flour[or 2 cups whole wheat flour ,1/4 cup barley or oat flour and 1/4 cup Ragi millet flour]
1 tablespoon flax seed meal or 2 teaspoon sesame seeds
1/2 teaspoon salt
1 Tablespoon Agave nectar (or honey) or Dark brown sugar
1 tablespoon extra virgin olive oil

Toppings for the bagels such as seeds,chopped onion, or garlic

Method
Prepare the Dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to rise and get frothy, about 10 minutes.
In a large bowl combine the flour, salt,flax seed meal and agave or sugar. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 3-4 hours or leave it overnight in a dark corner.

Shape and Proof
Remove the dough onto a dry counter (you may need to wet your hands slightly). Divide the dough into 6 or 8 equal pieces . Roll each into a round ball and cover with a damp cloth. Let them rest for 20 minutes.

Now comes the shaping. You can roll each ball into a rope and pinch off the ends making a bagel-shape, or poke finger through the middle of the dough ball and work the fingers around the inside to shape the bagel evenly. The hole should be about 2 inches in diameter.Place the shaped bagels 2 inches apart on a baking sheet,Cover all the shaped bagels with damp cloths. Let rest for an hour at room temperature.

Place your 2 oven racks in the lower middle of the oven. Preheat the oven to 400F. If you are using a stone, make sure the stone is in the oven for the preheating.


Boil Bagels:
Fill a large wide stockpot with water and bring to a boil.

When the water comes to a full boil, gently drop 2-3 bagels ONE AT A TIME into the water. They will sink and then float. Let them boil for 2 minutes. With a large slotted spoon, turn the bagels over to boil on the other side for 2 minutes. If you like them less chewy, boil only 1 minute per side.

Remove each bagel (tapping the slotted spoon to remove any excess water) and place them back on the same greased parchment paper. They will have almost doubled in size.

If you wish to top your bagels, do so when they are right out of the boiling pot. Sprinkle on your toppings.

Bake
When all your bagels have been boiled and topped, place 2 baking sheets into the pre heated oven, one on each shelf and bake for 15 minutes until crust is brown.Remove the baking sheets from the oven. Transfer the baked bagels to cooling racks and let sit for 15 minutes before slicing and serving.

Flavor Variations
Spiced : Mix some fresh crushed red chili flakes and ground spices(pinch of coriander or cumin) in the dough.
Topped with Onion and Garlic Lightly sauté chopped onions,garlic and ground spices of choice,and top over the bagels after boiling them.

Citrus Cabbage slaw(coleslaw)



Recipe : No-mayo Citrus Cabbage slaw(coleslaw)
Ingredients
4 cups Cabbage(I used savoy cabbage),finely shred
2 oranges,segmented
2 spring onions or scallions,thinly sliced
1 carrot,finely grated
1/2 cup mixed toasted nuts and seeds(I used soynuts,pumpkin seeds,sunflower seeds,black sesame seeds)
1 cup escarole(can also use romaine lettuce),chopped
1 tablespoon cilantro,chopped

For Citrus dressing
1/2 cup orange juice,freshly squeezed
1 tablespoon Extra virgin olive oil
1 tablespoon lemon juice,freshly squeezed
1/2 teaspoon salt
1/2 teaspoon black pepper,freshly ground

Method
Prepare the dressing by whisking together all the dressing ingredients.
Mix all the other ingredients in large salad bowl.Pour over the dressing and toss to combine.Let sit in refrigerator for at least 30 minutes to let the flavor come together.Serve Cold.Can be stuffed in a hearty whole grain sandwich or bagel.

The bagels taste best the same day however I also cherished it toasted the next day.


The bagels are my entry for Susan's Yeast Spotting and Citrus Slaw for the Health Nut Challenge 5