Bagels

As you can see from the picture below I might have been a little too generous with the coating - but boy, did these bagels taste gooood. They deserve an encore for sure.

Here's what I used:

500 g. flour
275 ml. tapid water
12½ g. fresh yeast
1 tbs. honey
10 g. salt
25 g. butter, softened

Caramel water:

300 g. sugar
3 l. water

Mix water, honey and salt and yeast until well integrated. Add butter and flour. Knead for 5 to10 minutes until smooth and elastic. Leave to proof – preferably in the fridge until the next day.

Divide the dough into 7 – 8 pieces and make a hole using both thumbs in each ball forming an O. Leave to proof another 20 minutes.

Prepare a plate of scatered sesame seeds.

Preheat oven at 200 celsius.

Melt sugar in a pot and when caramelized add water – be careful of the hot caramel. Now looking like simmering brown water! you add a bagel at a time; poach each side for about 1 minute.



Leave to dry a little on a baking sheet with parchment paper then depending on how much coating you want on each bagel you either sprinkle a small amount of seeds on top of the bagels or gently press each bagel onto the plate of seeds.

Put all 7 – 8 bagels back on the baking sheet with parchment paper and bake in oven for about 15 minutes.

Quick rye bread with caraway fruits

Day 1 sourdough starter

2 dl. water
25 g. fresh yeast
4 dl. rye flour

Heat the water to 37 C. Dissolve the yeast in the water and add rye. Leave it at room temperature until the next day (3-4 days are even better, but this is the quick version, remember).

Day 2 Making the bread

5 dl. water
25 g. fresh yeast
Sourdough
1 tbsp salt
1½ tbsp caraway fruits
3 dl. rye flour
1 dl. wheat bran
7 dl. wheat flour

Put in your mixer in the abovementioned order. Pour the dough unto your kitchen table to kneed. Make 3 round loaves and leave to rise until double. Brush with coffee or just plain water.

Preheat oven to 200 C and place your baking sheet at the lower part of the oven for about 50 minutes.