The Fresh Loaf

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26% Whole Grain YW / SD Bagels with Sprouts

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dabrownman's picture
dabrownman

26% Whole Grain YW / SD Bagels with Sprouts

We made another batch of our YW / SD bagels trying to work out the kinks with a few minor changes starting with 26% whole grains.  Instead of a 20 hour retard, we retarded the shaped bagels for 15 hours.  The whole grains this time were spelt, rye and whole wheat in stead of just WW.

  

Another change we made was to use the excess sprout soaking water and yogurt whey along with water for the liquid in the dough. 

  

We also added some sprouts, 5%, to these bagels utilizing spelt, rye and whole wheat berries that were soaked for 3 hours and sprouted between damp paper towels under plastic wrap for 2 days. We did not use any white rye malt since we were out.

 

To see the modified Stan Ginsberg Favorite Bagel methods,  go to here:

http://www.thefreshloaf.com/node/29681/15-whole-wheat-bagels-yw-and-sd-desem-combo-starter

 

This batch did not rise as much in the oven, bake up as brown or have as many blisters as the last batch but the crumb was more open and they tasted better.  Don’t know why since this batch was baked in the mini oven too because of its ability to blister anything to death.

 

We tried one new seed combination this time adding oregano seeds to the basil seeds we like so much.  Oregano seeds need to be treated like coriander – use sparingly.

 

The additional seed types we used were white and black poppy seeds, white and black sesame seeds and on the combo bagel we added nigella seeds and salt with all the rest of the seeds.

 

We have baked lots of bagels and think these taste the best but the 15% whole grain ones looked the best.  As usual, these bagels were best toasted with cream cheese but they were not bad with butter and jam too.

 

A schmear on one side                                                                             Butter on the other ----Just Yummy!

Formula

SD Starter

Build 1

%

SD Desem & Rye Sour

20

2.41%

Whole Wheat

30

4.48%

Dark Rye

30

4.48%

Water

60

8.96%

Total Starter

140

22.39%

 

 

 

YW Starter

Build 1

%

Yeast Water

80

11.94%

WW

40

5.97%

Dark Rye

40

5.97%

Total

160

23.88%

 

 

 

Dough Flour

 

%

Bread Flour

245

36.57%

Whole spelt

20

2.99%

Dark Rye

20

2.99%

Whole Wheat

20

2.99%

Insant Potato Flakes

10

1.49%

AP

350

52.24%

Dough Flour

670

100.00%

 

 

 

Salt

13

1.94%

Sp. water 120, whey 50, water 150

320

47.76%

Dough Hydration

47.76%

 

 

 

 

Total Flour

830

 

Water

470

 

T. Dough Hydration

56.63%

 

Whole Grain %

26.51%

 

 

 

 

Hydration w/ Adds

57.95%

 

Total Weight

1,369

 

 

 

 

Add - Ins

 

%

Barley Malt

22

3.28%

Total

22

3.28%

 

 

 

Multigrain Sprouts

 

%

WW

12

1.79%

Spelt

12

1.79%

Rye

12

1.79%

Total Sprouts

36

5.37%

 

 

Comments

isand66's picture
isand66

Those look simply fantastic.  After having some bagels from the bagel shop the other day I decided I know I can do better myself and I have some bagel dough rising as we speak.  Mine are not as sophisticated as yours but once I sprout some grains I will give your recipe a go.

I wish I could snack on one of yours with a schmear of creamcheese right now :)

dabrownman's picture
dabrownman

walking then bagels were made for noshing :-)   When I was younger I liked pumpernickel bagels the best but haven't found any pumpernickel berries to grind anywhere ..... but I keep looking :-)  There is something comforting about bagels and they remind me of family and friends - and lox and we love smoked fish of all kinds, especially white fish,  around here.

You will like Stan's classic NY bagels with a few twists you are sure to make !

Happy baking.