Millet Bagels #breadbakers
Bagels bagels bagels I made it yaay...........I know its not a big deal but It was on my wishlist for a very long time...........You know something, I thought bagels and doughnuts are the same when I was a beginner......
Its not just the same recipe but looks alike.......Bagel is a yeasted dough which has been cooked in a boiling water fot sometime and bake at high temp. It has a crispy and brown top sprinkled with poppyseeds, sesame seeds or onion powders with chewy and dense inside.........It actually made with flour or wheat flour but I combined millet flour and wheat flour I'm trying bagels for the first time and with millets, it may But luckily I made it Ofcourse this post is for #breadbakers and the topic ancient grains was choosen by A Shaggy Dough Story http://
Robin.... Talking about ancient grains let me clear wat's ancient grains are Spelt, Khorasan wheat(Kammut), millet, barley, teff, oats, Freekay, bulgar, sorghum, farro, eicorn, emmer and the pseudocereals are quinoa, amarnath, buckwheat and chia.
Ancient grains are considered to havebeen a little changed of breed with recent millennia such as corn, rice and modern variety of wheat.....Wheat,a modern grain?? yes it is considered to be a hybrided grain and its ancient grain are spelt, eincorn and emmer..........Ancient grains were mentioned as healthier than modern grains and I think people are more aware now of ancient grains and started using in their day-to-day meals.....
And...............Here comes the recipe of my Millet bagels, I used foxtail millet flour ,In India people use this millet instead of rice for their maincourse .........
warm water - 1/2 cup
Active dry yeast- 21/2 tsp
Wheat flour- 2 cups
Foxtail millet flour - 21/4 cups
water- 1 cup
salt- 2 tsp
sugar- 4 tbsp
Oil- 1 tsp
poppy seeds / sesame seeds to sprinkle on top
In a bowl add warm water, It should be only in luke warm and sprinkle a pinch od sugar and salt and then active dry yeast to the water. Leave aside for 10 mins or till it blooms. if you are using active fresh yeast u can use directly without blooming. Now add in to a large bowl and add in water, salt and sugar mix well till it dissolves. Now mix both the flours together( grind foxtail millet into fine powder) and add gradually to the yeast mixture. Whisk them with a ballon whisk or a blender using hook attachment. The dough will be in loosen texture and oil and combine well. Rest them for 11/2 hrs in the same container or transfer to an another bowl covered.
After it doubles its size rub your hands with flour and roll the dough into equal balls and keep aside for 10 mins. Meanwhile Preheat oven at 200°c and boil water in a container. Just take each ball and make a hole in centre and dip them for 1-2 mins in the boiling water and arrange seperately in a baking tray.
Sprinkle poppy seeds/ sesame seeds on the top and bake at 200°c for 20- 25 mins.
Actually I baked it for 30-35mins it became hard a bit so bake only for upto 25mins or it gets brown on top..............
Serving options: It can be served as a sandwich by cutting in the middle and fill in with coleslaw and a chicken/mutton patty. I served with a boiled egg in a ring mould. Enjoy...........
This month's BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with.
- Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings
- Ancient Grain Carrot Bread from The Schizo Chef
- Barley Flour Donut Muffins from I Camp in my Kitchen
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri's Jikoni
- Dimbleby's Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette
- Foxtail Millet Bagels from Cooking Club
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Injera Bread from Spiceroots
- Little Millet Banana Bread from Sara's Tasty Buds
- Millet Idli from Gayathri's Cook Spot
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen's Kitchen Stories
- Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook's Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha's Recipe
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.