|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: Poly||From the Recipe Archives|
Nice soft bagels suitable for sandwiches etcetera. Can be made into 12 rolls. Let them rise for 20 minutes and bake like bagels.This recipe is modified from a recipe by the Danish Diabetes Association. (Please excuse possible language-blunders...!)
How to make it:
- 1 cup milk (soy, rice, goat or cows)
- 1 packet of yeast
- 1 egg
- 1 Tablespoon olive oil
- 1 teaspoon sugar [or BTD compliant sweetener]
- 1 teaspoon salt
- 2 cups whole spelt flour
- 2 cups white spelt flour
- 1 Tablespoon sea salt [for boiling bagels]
- 1 egg, beaten [for glazing bagels]
- Heat the milk until hand-warm and dissolve the yeast into it.
- Pour into mixing bowl.
- Add the remaining ingredients but hold back some of the white flour for later.
- Mix thoroughly by hand or machine.
- Set dough to rise on a warm location for 45 minutes.
- Preheat oven to 400 degrees F.
- Sprinkle the kitchen counter with some of the remaining white flour and knead the dough thoroughly on it.
- Divide into 12 parts.
- Roll each part into a 'sausage'.
- Form into rings.
- Bring water to a boil, add salt and cook the bagels for 2 minutes each.
- Place on baking plate (greased or with baking sheet) and glaze the bagels with the whisked egg.
- Bake 17 to 18 minutes or until nicely browned.