Easy Seeded Wholemeal Spelt Bagels in Donut Pan
 
 
Hazel & Cacao:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 2 cups wholemeal spelt flour
  • ½ TBSP active dry yeast
  • 1½ TBSP extra virgin olive oil ( or oil of choice)
  • ¾ tsp sea salt
  • ½ TBSP coconut sugar
  • ½ cup water ( approximately)
  • soy milk or other plant milk for brushing
  • sprinkle of mixed seeds of choice ( I used sunflower seeds, pumpkin seeds, black and white sesame seeds and poppy seeds)
Method
  1. In a large bowl add in all the ingredients except for the water, soy milk and seeds and mix together.
  2. Slowly add in your water a little bit at a time . Keep mixing until a dough consistency forms. You may not need all the water. If it gets too sloppy just add some more flour until the dough becomes easy to knead. If it is too try just add a little more water. The amount of water differs depending on how course your spelt four is.
  3. Knead for about 5 minutes
  4. Lightly grease your large donut tray with a little olive oil
  5. Break off bits of dough and roll into sausage shapes with your hands
  6. Curve the sausage shaped dough in your donut mould and pinch together to create a bagel shaped circle. Flatten the dough with your fingers until it fits snuggly in the moulds
  7. Brush the bagels with a little soy milk and and sprinkle on desired seeds/ toppings
  8. Leave to rest covered with a tea towel for 20 minutes. The dough should rise to about double the size during this time.
  9. Bake in the oven at 200 C for about 25 - 30 minutes. Test with a toothpick to check if cooked all the way through. If the toothpick comes out clean the bagels are ready!
  10. Allow to cool before slicing in half.
Recipe by Talida Voinea at https://talidavoinea.au/easy-seeded-wholemeal-spelt-bagels-in-donut-pan/