Adapting the bagel recipe in Peter Reinhart's Whole Grain Breads
You all are my baking heros. I have learned so much from this site. I am relatively new to bread baking but I have baked a lot of bread and am fearless when it comes to experimenting. That said, I REALLY want to try PR WGB bagels except I want to make them cinnamon raisin. I looked through his BBA book and the bagel recipe in there but I want the whole grain. I also read over his Grace Note on page 122 of BBA thinking I could cross reference and adapt to the whole wheat cinnamon raisin bagels but I still have questions about the yeast and hydration. Any yeast changes to the biga or soaker?
I know that bark spices can inhibit yeast to some extent (learned that here) and that baking with whole wheat flour usually needs more liquid. I could be in over my head but I want to try. With this in mind, can anyone help me with an adaptation to his whole wheat bagels to make them cinnamon raisin whole wheat bagels?
I did look through other posts to see if this has been discussed previously but I couldn't find what I am looking for. Snowed in here on the east coast and plan on a baking frenzy this weekend.
Thanks so much.