Panasonic Bread Bakery SD-BT55P - Whole Wheat Dough mode; Whole Wheat Bagels

hole Wheat Dough
reye (=)
Whole Wheat Bagels
INGREDIENTS (Yield 6)
11/3 cups (51/4 oz.) bread flour
11/s cups (51/4 oz.) +~whole wheat flour
1 teaspoon salt
1 tablespoon butter
2 tablespoons molasses
water
dry yeast
2/3 cup (51/3 02.)
11/2 teaspoons
poppy seed, optional for
sprinkling on top
sesame seeds, optional
for sprinkling on top
3/4 tablespoon
3/4 tablespoon
METHOD
Make the dough according to instructions on
P17.
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.
Seal the ends together tightly to make a ring
with a 11/2 to 2 inch hole in the center.
Place on a greased baking pan. Spray water
on top. Proof at 90°F for 30 minutes to 45
minutes.
Bring 1 gallon water with 1 tablespoon sugar
to a boil.
‘4
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.
1
Bake
in
450°F
oven
for
25
to
30
minutes
until
golden
brown,
turning
them
over
after
half
the
baking
time.
Whole Wheat Soft Pretzels
INGREDIENTS (Yield 8)
11/3 cups (51/4 oz.) bread flour
11/s cups (51/4 oz.) whole wheat flour
1 tablespoon dry milk
1/2 teaspoon salt
1 tablespoon shortening
2 tablespoons molasses
5/g cup (5 fl.oz.) water
1 teaspoon dry yeast
1 egg, beaten
for brushing on top
black sesame seeds,
optional for sprinkling on
top .
coarse Salt, optional for
sprinkling on top
3/4 tablespoon
1/4 Cup (2 oz.)
METHOD
Make the dough according to instructions on
P17.
2
Divide
the
dough
into
8
equal
portions.
Roll
each
portion
on
a
lightly
floured
surface
into
a
ball.
Cover
with
a
plastic
wrap
and
rest
for
20
minutes.
Using the palm of the hand, roll each unit on
a lightly floured surface into a rope of about
10 inches long.
Twist once
where the
dough overlaps.
Lift ends across
to opposite
edges. Tuck ends
under.
Place
on
a
greased
baking
pan.
Spray
water
on
top.
Proof
at
90°F
for
30
to
50
minutes.
7 Brush with beaten egg.
8 Bake in 375°F oven for 15 to 22 minutes.