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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The buckwheat flour in the initial sponge was the result of a happy accident - I misread the labels on my flour bags! It wound up adding a wonderful depth of flavour and richness to the dough, playing off the sour rye, spice and apple cider tones. Ingredients:
3/4 cup refreshed (preferably rye-fed) sourdough starter, room temperature |
1/4 cup warm water |
1/2 cup buckwheat flour |
1 tbsp molasses |
1 cup unfiltered apple cider, warmed |
2 cups dark rye flour |
1/2 cup rye flakes |
1 1/4 cups all-purpose flour |
1 1/2 tbsp vital wheat gluten |
1/2 tsp salt |
2 tsp crushed fennel seed |
1/4 tsp nutmeg |
1 tbsp brown sugar |
Directions:
1. Combine the sourdough starter, water and buckwheat flour in the bowl of a stand mixer, stirring until smooth. Let sit for 1-2 hours.
2. Stir in molasses and apple cider.
3. Whisk together rye flour, rye flakes, AP flour, gluten, salt, fennel and nutmeg.
4. With the mixer (fitted with dough hook) running, begin adding the dry mixture to the blend in the bowl.
5. Continue mixing to form a stiff, pliable and mostly smooth dough. Knead for 10-15 minutes, until supple.
6. Place into an oiled bowl, turning to grease the top. Cover and allow to rise 2 hours.
7. Deflate the dough and knead briefly, then place back into the oiled bowl. Cover with plastic wrap and place in the fridge for 10-12 hours.
8. Preheat the oven to 400F and bring a large pot of water to a boil and add the brown sugar.
9. Divide dough into 10 equal pieces, shaping into rings. Place them on greased or lined baking sheets.
10. Two by two, drop bagels into the boiling water and cook 1 minute on each side. Drain and place on the prepared baking sheets.
11. Bake 25 minutes, then cool completely on wire racks.
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