Whole wheat bagels- pan-1

 
                         WHOLE WHEAT BAGELS - PAN-1
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breadmaker                       Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         XKGR41A Don Fifield
    1 1/8   c            Whole wheat flour (5 1/4 oz)
    1 1/8   c            Bread flour (5 1/4 oz)
    1       t            Salt
    1       tb           Butter
    2       tb           Molasses
      2/3   c            Water
    1 1/2   ts           Dry yeast
                         TOPPINGS:
      3/4   tb           Poppy seed (optional)
      3/4   tb           Sesame seeds (optional)
 
   1. Place first 4 ingredients inside the bread pan. Add molasses and
   water. Close cover and place dry yeast into the yeast holder. SELECT:
   WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic
   dough mode 3 hours and 15 minutes later) 2. Rest in a greased covered
   bowl in refrigerator for 20 minutes. 3. Divide the dough into 6 equal
   portions. Roll each portion on a lightly floured surface into a log,
   approximately 3/4 inch thick and 8 inches long, using the palm of
   your hand. 4. Seal the ends together tightly to make a ring with a 1
   1/2 to 2 inch hole in the center. 5.Place on a greased baking pan.
   Spray water on top. Proof at 90 deg. for 30 minutes . 6. Bring 1
   gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer. Cook 4
   or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.
   Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or
   sesame seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30
   minutes until golden brown, turning them over after half the baking
   time.
  
 
 
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