Bread
DOUGH:
1 c raisins
1 1/2 c lukewarm water
1/4 c packed light brown sugar
2 tb honey
4 t active dry yeast
1 tb canola oil
2 c whole-wheat flour
1 1/2 t gluten
4 t ground cinnamon
1 1/2 t salt
2 1/4-3 1/4 c bread flour
1 lg egg white, lightly beaten, or milk
KETTLE WATER:
8 qts water
2 tb sugar
1 ts baking soda
1. Put raisins in a small bowl and add enough boiling water to cover; let stand for 5 minutes. Drain and blot dry with a paper towel.
2. Whisk lukewarm water (can reuse raisin water + fresh cold water), 1/4 cup brown sugar, honey, yeast and oil in a large bowl until the yeast dissolves. Stir in whole-wheat flour, gluten, cinnamon, salt and the raisins. Stir in enough of the bread flour to make a soft dough, about 2 cups.
3. Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a clean cloth and let rest for 10 minutes.
4. Divide the dough into 12 pieces. Roll each piece into a 10-inch- long rope. Form bagels by overlapping the ends by 1 inch. Pinch together firmly. Set the bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
5. To kettle & bake bagels: Preheat oven to 450°F. Line 1 large or 2 small baking sheets with parchment paper. Bring 8 quarts water, 1 tsp baking soda and 2 tablespoons brown sugar to a boil in a large pot.
6. Slip several risen bagels at a time into the pot, the water should be at a lively simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Remove the bagels with a slotted spoon and drain on a clean kitchen towel; place on the prepared baking sheet(s). Brush with egg white.
7. Place the bagels in the oven, reduce heat to 425° and bake for 15 minutes. Turn the bagels over and bake until golden brown, about 5 minutes more.
Rating: 4/5 stars
Source: Eating Well - March/April 1996