New York Style Whole Grain Bagel Tutorial

Last week we had some great classes on how to make homemade bagels! This is a great tutorial on how to make them at home with your Bosch Universal Mixer.  

Whole Grain Bagel Recipe

Ingredients:
2 T active dry yeast
1/4 cup sugar
3 cups of warm water
7 cups fresh milled hard wheat flour ( plus extra for kneading)

Optional Toppings: Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds.

Directions: 1. Put 3 cup of the warm water, sugar and yeast in the bowl of a Bosch Universal Mixer.  Let sit for five minutes.

2. Add the flour and salt to the bowl and mix on speed 3 4-5 minutes.

3.  Remove from mixer and form into a bowl. Place in a large gallon sized bowl and cover with plastic wrap. Allow tor raise until doubled in size, about 1 1/2 hours. Punch down and allow to rest about 10 minutes. 

4. Divide the dough into 12 equal pieces. Take the dough and press gently against the countertop in a ball. 

6. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

7. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF .

8. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).

9. If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above).

10. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.

12. Bake for 20 minutes, until golden brown.

Cool on a wire rack (or if you’re impatient like I am, slice one of these babies open, and spread some softened butter on it. 

Have fun making some great homemade bagels! 

We look forward to seeing you at our Cooking class!

Slow Cooker Carrot Cake

Last week we had our vegetable festival and for one of the dessert recipes we made a really fun slow cooker carrot cake in our Fagor 3-in-1 Pressure Cooker.

This pressure cooker has three functions in one appliance so it can work as a rice cooker, pressure cooker, and also a slow cooker.  Because the insert is metal and removable with a non-stick coating, it is perfect for this carrot cake recipe. No additional pans are needed and it bakes this carrot cake perfectly in 2 hours without an oven! This is great for anyone who is using their oven for other foods or simply doesn't want to heat up their kitchen. We haven't tried it with other recipes yet, but we're anxious to see what else we can bake in our slow cooker!

We also adapted this recipe from the original recipe that called for dead white flour and replaced it with fresh ground whole soft white wheat flour. Using a Nutrimill will give you the ability to retain all the healthy nutrition of the whole grain. 

We love being able to control the texture of our flour. For this cake, we go with the finest setting possible. Soft wheat, with the lower protein content, is perfect for cake.

The other thing we do is use the flour sifter for our Bosch Universal. Sifting out some of the bulky fiber will give this cake a lighter texture.  This is how it works: 

Slow Cooker Carrot Cake

1 Cup grapeseed oil

3 eggs

2 Tbsp hot water

1 Tbsp pure vanilla extract

2 Cups fine grated carrot (about 4 carrots)

1 ½ Cups soft white wheat flour (bran removed if possible)

1 ½ Cups sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp nutmeg

1 Tbsp cinnamon

½ tsp ground cloves

1 cup walnuts, chopped

1 Cup golden raisins, plump with 1 cup boiling water 10 minutes, drain well

Directions: In a Bosch bowl with the cookie paddle, combine the oil, eggs, water and  vanilla. Turn off the mixer. Add the flour, sugar, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon. Mix on speed 1 until combined. Add the carrots, walnuts, and raisins using the moment speed until incorporated.  
Pour batter into a well greased  Fagor 3-in-1 Pressure Cooker. Turn on the slow cook function on high for 2 hours. Allow to sit for at least 30 minutes before opening lid. 

The cake will be moist and remarkable. 

There you go! Make some amazing slow cooker carrot cake! We look forward to seeing you at one of our next cooking classes!

Sweet Onion Bacon Marmalade Rolls

Welcome to the foodie blog ramblings of Shar's Kitchen.   Every week we'll be sharing new recipe ideas from our Bosch kitchen.  This week in our Breadbasket Newsletter we shared this recipe for Sweet-onion Bacon Marmalade that is slathered into the middle of these whole-grain jelly-roll style rolls. It  is the perfect salty-sweet savory combination. When coupled with a thick stew or hearty chili your family will be begging for more of these rolls! 

In a Bosch Universal Plus Mixer

 with a dough hook combine:

• 3 cups fresh whole wheat flour
• 1/2 cup buttermilk powder or powdered milk
• 1/2 cup potato flour
• 2 cups high gluten flour or 1/3 cup vital wheat gluten
• 3 Tbsp yeast
• 3 Tbsp  dough enhancer (optional)

Mix thoroughly so the buttermilk will not form lumps.

Add: 

• 4 cups warm water (approx. 115 degrees)
• 1/2 cup honey
• 1/2 cup canola oil

Mix 2-3 minutes and sponge until the dough doubles in size.
Add: 

• 2 eggs, slightly beaten
• 1 Tbsp sea salt

Continue to add fresh ground wheat flour until the dough starts to pull away from the sides of the bowl but never picks up the bottom.   This dough will be sticky. Knead on speed 2 6-7 minutes, or until the gluten develops.

Roll out the dough into a 12 inch by 18 inch rectangle and spread onion bacon marmalade  (recipe below) to the edges. 

 Roll-up jelly-roll style, starting from the long side and cut 1 1/2 to 2 inch rolls with dental floss.

 

  Place on parchment lined cookie sheet.
Let rise until doubled. Bake at 350 degrees for 20 minutes.

Sweet Onion Bacon Marmalade

• 3Tbsp Grapeseed oil
• 2 T butter
• 3-4 large yellow onions, diced fine
• 1/3 cup brown sugar
• 1 lb bacon, diced and cooked

Directions: 

• Heat the oil and the butter together. 
• Add the diced onions and brown sugar.
• Saute, stirring occasionally until the onions are deep golden color. 
• Add the bacon and mix well.

 This will keep, tightly covered in the fridge for up to 2 days.

There you go! Make some amazing rolls! 
Come visit us anytime for our Free Cooking Classes! We're excited to see you!

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