Pumpernickel Bagels with Raisin and Orange Peel

I suddently found out that my bread is out of stock last night@@", but I still wanted to eat some whole grain bread. Thus, I thought about making rye bagel. One of reasons I'd love to make bagels is that they just need less of time relatively to other wild yeast bread but still can get good flavor from flour. I love whole grain breads because they have depth of flavor, but the results of making this kind of bread easily gets dense. Bagel is kind of bread that just needs half of time to ferment, we want them get chewy instead of puffy and soft. Base on these points, I thought that using 100% whole grain flour to make bagel might be a wonderful ideal.


The recipe is adapted from Jude's "Pumpernickel Bagels". I still got some rum raisin and candied orange peel left in the refrigerator, so...I put all of them into the dough!! They are really good in taste although they look kind of old XD.













Ingredients:

for the soaker
- 3/4 cup plus 2 tablespoons (4 ounces) whole wheat flour
- 3/4 cup plus 2 tablespoons (4 ounces) rye flour
- 1/2 teaspoon salt - 1/2 cup plus 2 tablespoons (5 ounces) water
- 3 1/2 teaspoons barley malt syrup - 2 1/4 teaspoons molasses

Mix all ingredients, cover and leave at room temparature for 12 to 24 hours.

for the biga
- 1 3/4 cups (8 ounces) whole wheat flour
- 1/4 teaspoon instant yeast
- 1/2 cup plus 2 tablespoons (5 ounces) water, at room temperature

Mix all ingredients, cover and refrigerate at least 8 hours and up to 3 days.
NOTE: If you want to use it after about 8 hours, it is better to allow it ferment for 30 minutes first.

for the final dough
- all of the soaker
- all of the biga
- 2 1/4 teaspoons instant yeast
- 2 tablespoons (1 ounce) water, at room temperature
- 5/8 teaspoon salt
- 7 tablespoons (2 ounces) whole wheat flour
- raisin (soaked in rum)
- candied orange peel

Cut soaker and biga into several pieces and mix with other ingredients until well-combined. Knead the dough until elastic and allow it rest for 5 minutes. Continue kneading the dough for another 1 minutes then adding raisins and orange zest, keep kneading until well combined. Allow it to ferment for 45~60 minute (about 1.5 times its original size).

Divide and preshape into balls. Rest for 5 minutes. Shape them by using thumb to make holes and allow them to ferment for 20~30 minutes. Boil (30s each side)-> Bake at 230 degree C.


for the boiling water
- 10 cups water
- 1T baking soda
- 1t salt
- 28g malt syrup