Sprouted Grain Bagels
Bagels don’t always have to be boiled- let’s make them a bit rustic and with sprouts! Sprouts are not only healthy, but taste great and are easy to make. Making sprouts is rather easy and requires minimal time investment.
Making sprouts: Place whole grains (wheat, rye, or spelt) in a glas jar with a lid (filled about 1/3) and then fill it with cold water. Allow them to soak for 12 hours in a cool (c. 15 to 20°C) spot away from light. Then drain the water and allow them to germinate for another 12 hours. Every 12 hours run the grains under cold water and drain to keep them moist. The germination time depends on the type of grain selected and the surrounding air temperature- generally it takes 2-3 days.
Recipe
For a dough weight of about 1718g / 18 pieces, each 100g of dough
Total Recipe
| 300g | Durum flour | 31,60% |
| 300g | Ruchmehl | 31,60% |
| 200g | Wheat flour Type 550/700 | 21% |
| 150g | Rye, spelt, or wheat grain to sprout | 15,80% |
| 2g | Yeast | 0,20% |
| 16g | Salt | 1,70% |
| 20g | Olive oil | 2,10% |
| 680g | Water (Water to sprout the grains is not included here) | 71,60% |
Sprouts
| 150g | Whole grains (Wheat, Rye or Spelt) |
| 300g | Water, cold |
Pre-dough: Lievito Madre
| 200g | Wheat flour Type 550/700 |
| 120g | Water 25°C |
| 50g | Starter (25%) |
Mix the starter, wheat flour, and water in a mixer until well mixed (3 minutes slow and 2 minutes fast). Then allow it to mature for 6-8 hours. If the pre-dough is only to mature for 3 hours the amount of starter must be increased to 100%!
Main dough
| 300g | Durum flour |
| 300g | Ruchmehl |
| 320g | Mature Lievito Madre |
| c. 560g | Water 5°C |
| c. 250g | Sprouted whole grains |
| 16g | Salt |
| 2g | Yeast |
| 20g | Olive oil |
Production
- Mix the durum flour, Ruchmehl, Lievito Madre and water slowly for 2 minutes. Then cover and allow it to autolyse for 30-45 minutes.
- After the autolyse, add the salt and yeast and mix slowly for 7 minutes. Then knead at a fast speed until the dough has completely released from the side of the mixing bowl – a soft dough consistency is desired (perhaps add water).
- To finish, the sprouts and olive oil and mixed in slowly.
- After making the dough, place it in an oiled tub and fold it after 30/60 minutes.
- As soon as the dough has increased in volume by 50% (about 2 hours), the dough can be worked further.
- To do so, divide the dough into 100g dough pieces and fold into round balls – don’t roll!!! The dough pieces don’t need to have a perfectly smooth surface.
- Let the dough pieces rest for 30 minutes.
- Then press a hole into the middle of each dough ball with your finger and then use plenty of flour to stretch it into a ring.
- The shaped bagels are now placed onto a tray lined with baking paper (if the bagels will be baked directly on a stone then they can be placed in a linen cloth).
- Final proof about 30 minutes
- The bagels are baked at 245°C / 16-18 minutes with steam.
