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BAGEL My favorite breakfast. Bagel with soft cheese, avocado, eggs and olive oil. For 8 Bagels 300ml water lukewarm 25g sugar 1 sachet of dry yeast 500g spelt flour Type 1050 1.5 teaspoons salt Olive oil 1.5 litres of water Salt Poppy seeds, sesame seeds, pumpkin seeds, sunflower seeds, oat flakes Mix half of the warm water with the sugar in a glass. Add the dry yeast and stir well. Let the mixture rest for 10 minutes. Stir with a fork from time to time so that the yeast melts well. In a mixing bowl, mix the spelt flour with the salt and form a hollow in the middle. After 10 minutes, pour the yeast mixture into the hollow and cover it with flour from the outside. Work the yeast mixture completely into the flour. Then add the other half of the water slowly and mix the dough to a coarse ball. Place the dough on a lightly floured work surface and knead with your hands for about 6-8 minutes to form a smooth, hardly sticky ball of dough. Clean the mixing bowl and brush lightly with olive oil. Put the dough in and turn it so that it is completely moistened with oil. Cover the bowl with a kitchen towel and let the dough rise for about 45 minutes, or until it has doubled in volume. After the rising time, press the dough down once and let it rest covered for another 5-10 minutes. Then divide the dough into 8 equally sized pieces and roll each ball of dough on the lightly floured work surface in your hand until a completely smooth ball is formed. Flour the thumb and make a hole in the middle of each ball of dough. Enlarge the hole until the bagel is about 1 1/2 times as big as before. Place the bagels on a lightly oiled baking paper and cover with a kitchen towel. Let them rest for another 5-10 minutes. Meanwhile, preheat the oven to 220°C / 420°F heat and boil water with a pinch of salt in a large, wide pot. After the resting time, add the bagels to the boiling water with a draining spoon and let them boil for about 1 minute on each side. Put the cooked bagels back on the baking paper and sprinkle with poppy seeds, sesame seeds or grains as you like. Now bake the bagels in the preheated oven for about 15-18 minutes, or until they are golden brown. Take them out of the oven and let them cool down on a rack.
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Recept za ispis 500 g crnog brašna T-1100 1 vrećica instant kvasca 1 žličica soli 325 ml mlake vode 100 g mješanih sjemenki, ja sam koristila bučine i lanene 50 g oraha U veliku posudu prosijte brašno i sol. U sredini napravite udubinu pa u nju stavite kvasac i ulite vodu. Mijesite dok ne dobijte povezano tijesto. Istrasite tijesto na lagano pobrašnjenu radnu površinu posipanu sa sjemenkama i orasima. Nastavite mijesiti još 10-ak minuta dok ne dobijete glatko i elastično tijesto. Dobiveno tijesto vratite u zdjelu i prekrite ga čistom kuhinjskom krpom. Stavite ga na toplo mjesto i ostavite dok mu se ne udvostruči volumen, otprilike sat i pola. Premijesite dignuto tijesto pa ga oblikujte po želji. Stavite ga na lim obložen papirom za pečenje i ponovno ga dižite prekrivenog kuhinjskom krpom 30 minuta. Zagrijte pećnicu na 220 C. Pecite kruh u prethodno zagrijanoj pećnici 15 minuta. Smanjite temperaturu na 190 pa nastavite peći kruh još 30-ak minuta.