Whole Wheat Cinnamon Raisin Bagels Food

BAGEL GONE BANANAS

Steps:

• Stir together nut butter, honey and salt in a small bowl. Divide the mixture between bagel halves and top with banana slices.

WHOLE-WHEAT CINNAMON-RAISIN BREAD

Steps:

• Make the dough.
• Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
• Let it rise.
• Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
• Soak the raisins.
• Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
• Fold the dough.
• Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
• Add the filling.
• Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
• Form the loaves.
• Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
• Bake the bread.
• Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

SOURDOUGH CINNAMON - RAISIN BAGELS

Steps:

• Sponge:
• Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
• Cover and let rest for 2 hours at room temperature.
• Dough:
• Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
• Stir to combine, then add the salt.
• Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
• Turn out onto a counter and, by hand, knead in the raisins.
• Cover and let rest at room temperature for 1 hour, then place in the fridge overnight.
• Boiling / Baking:.
• Remove the dough from the fridge and let rest at room temperature 1 ½ hours.
• Preheat the oven to 500°F Line 2 baking sheets with parchment paper or SilPat.
• Turn the dough out onto the counter and divide into 8 pieces. Shape into rings (keep the middle holes larger than you want them to be in the finished bagel).
• Cover with a towely and let rest for 15 minutes.
• Bring a large pot of water to a boil and add the baking soda and honey.
• Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
• Place boiled bagels on the baking sheets and brush with egg white.
• Place one sheet of bagels in the oven and bake for 5 minutes, then lower the heat to 450°F and bake for another 5 minutes.
• Repeat for remaining tray of bagels.