The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Made Reinhart's amazing wholegrain bagels--loved them!

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veganthyme's picture
veganthyme

Made Reinhart's amazing wholegrain bagels--loved them!

I made the multi-grain bagels from Peter Reinhart's Wholegrain Baking cookbook and they were superb! My husband and I spent this past week eating our morning bagels, toasted and smeared with--for me, peanut butter, for him, tofu cream cheese. They held up well and I have half of one bagel left! I will be boiling and baking some more soon--another variation this time. For my multigrain selection I used: rolled oats, flax seed and cornmeal, topped them with toasted sesame seeds and poppy seeds. Excellent. Photo of them on my blog: http://veganthyme.blogspot.com

mrfrost's picture
mrfrost

delete

spsq's picture
spsq

I love these too!  It's my fav. recipe from WGB.  Send me one!

crumbs's picture
crumbs

Since your post is a little old now I had to do some scrolling to find the bagels (http://veganthyme.blogspot.com/2010/02/vegan-bagel-boiling-and-worst-cooks.html). I was drooling by the time I had scrolled past all the pictures of your other food. Reading this site and links from it really makes one want to eat!


I tried making the bagels in Reinhart's previous book "The Bread Baker's Apprentice" and each time they turned out great. Very easy to follow recipe and I have been experimenting with adding whole grain flour in place of the usual white bread flour. Today I increased the dose to 80% :)


Did you try making regular bagels before and if so, how different are the wholegrain ones? I have only done a couple of recipes from Wholegrain Breads and although they have been successful, the Challah I made tasted almost the same as the regular wholegrain bread and shared the same texture. How do the bagels compare to other recipes from the book? Are you achieving very different flavours etc?

veganthyme's picture
veganthyme

Hi! Thanks for checking out the site and my bread exploits and for your kind comment! I am, truthfully, a bit more timid in making whole grain stuff because I made a big error in one multigrain recipe that turned my loaf into a door stop! I have since realized my mistake! I am trying to get my feet wet with BBA first. I lucked out on the bagel recipe because his instruction was superb. I just got carried away on my wholegrain soaker I think in the "door stop" incident. I would love to try the Challah--very brave! Doing the braiding and all?! I'll admit, my fave all-time bread so far, and I have dubbed it a "staple" in the house is BBA, Pain a l'Ancienne--it is amazing!

crumbs's picture
crumbs

The challah was fun to make, but not difficult. At first I looked at the diagrams very puzzled, then just read the instructions about numbering each braid 1,2,3 and then doing 1,2,3,2,1,2... and then it was easy. You should give it a try.


Most of my wholegrain loaves have been quite dense, although I've had a couple of light and airy ones that I am constantly trying to replicate. I once made a brick loaf that was painful to eat it was so hard. Shouldn't let the odd failure put you off doing something though.


Not yet had a really successful go at Pan A l'Ancienne, but no disaster either. I will try again for sure.


My 80% bagels turned out good too. I'll try the 100% recipe next time :)