Name: Whole Wheat Bagels
Ingredients: 2 pk Dry yeast; 2 c Warm water (105-115 degrees); 2 tb Honey; 2 c Whole wheat flour; 1 1/2 ts Salt; 3 c All-purpose flour; = to 3 1/2, divided; 3 1/2 qt Water; 1 ts Salt; Sesame seeds

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CATEGORY	CUISINE	TAG	YIELD
Grains	Dutch	Breads	12	Servings

INGREDIENTS

2	pk	Dry yeast
2	c	Warm water (105-115 degrees)
2	tb	Honey
2	c	Whole wheat flour
1 1/2	ts	Salt
3	c	All-purpose flour
		= to 3 1/2, divided
3 1/2	qt	Water
1	ts	Salt
		Sesame seeds

INSTRUCTIONS

Recipe by: Southern Living Preparation Time: 0:45 Dissolve yeast in warm
water in a large bowl; let stand 5 minutes. Add honey, stirring well. Stir
in 2 cups whole wheat flour and 1-1/2 teaspoons salt; mix well. Gradually
stir in enough all-purpose flour to make a soft dough. Turn dough out onto
a heavily floured surface (dough will be sticky), and knead until smooth
and elastic (8 to 10 minutes). Place dough in a well-greased bowl, turning
to grease top. Cover dough, and let rise in a warm place (85 degrees), free
from drafts, 1-1/2 hours or until doubled in bulk.
Punch dough down, and divide dough into 12 equal pieces. Roll each into a
smooth ball.  Cut with 1-inch cutter or punch a hole in the center of each
ball with a floured finger. Gently pull dough away from center to make a 1-
to 1-1/2-inch hole. Place shaped bagels on lightly greased baking sheets.
Cover and let rise 15 minutes.  Broil bagels 5 inches from heat 2 minutes
on each side or until lightly browned. Bring water and 1 teaspoon salt to a
boil in a large Dutch oven. Reduce heat, and simmer bagels 3 minutes on
each side. Place bagels on lightly greased baking sheets. Sprinkle with
sesame seeds; lightly press seeds into bagels. Bake at 425 degrees for 20
to 25 minutes or until golden brown. Yield: 1 dozen.
Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela  L Gilliland)
on Feb 11, 1998

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