Look at what my very talented baking friends from #TwelveLoaves have baked for January.
Date & Nut Loaf – by Kate @diethood
Pandoro by Paula | Vintage Kitchen
I hope you find some inspiration in all of our recipes. Remember, it doesn’t have to be a yeast recipe bread. We also love to see your quick breads, muffins and even scones,
We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this January, 2013 posted on your blog by January 31, 2013.
It’s been a pleasure baking with you since I launched this Twelve Loaves this past May.
Check out what we have been busy baking!
May theme: Focaccia
June theme: Corn Rolls
July theme: Challah
August theme: Summer Fruit
September: Say CHEESE!
October: Seeds, nuts and grains
November: Autumn Fruits: Apples and Pears
December: Boozy Bread
Whole Wheat Sea Salt Bagels
makes 6 large or 10 mini bagels
1 ½ c warm water (a little warmer than your body temperature- 110 degrees)
4 ½ t active dry yeast (or 2 packets)
3 T sugar
2 t salt
2 c bread flour
1 ½ – 2 c whole wheat flour
Egg wash: 1 egg white and 1T water
Toppings: Kosher salt (you could also use dried garlic, dried onion, poppy seeds and sesame seeds separately, or all together as my favorite: “every thing bagel”)
Directions: Dissolve sugar in water and add yeast. Let stand until the mixture bubbles, a few minutes
Meanwhile, sift together the bread flour, 1 ½ c of the whole wheat flour, and salt. Make a well in the center and add the yeast mixture. Stir to combine. Turn onto a lightly floured surface and knead for about 5 minutes, adding extra whole wheat flour as needed.
Place dough in a large, greased bowl. Cover and set in a warm place- let rise until doubled size, about an hour.
Flatten each round with the palm of your hand.
With thumb press deep into the center of bagel and tear open a hole in the center with your fingers. Pull the hole open. Cover bagels with a kitchen towel and let rest for about 10 minutes.
Preheat oven to 400.
Bring about 2 quarts of water to a boil and add 1 T of sugar. Reduce heat to maintain a gentle simmer. Put 2-3 bagels at a time in to the simmering water for about 30 seconds, turning once. Drain and place on parchment-lined baking sheets.
Brush with egg wash and sprinkle with toppings. Using a spatula or your fingers- flip bagels over and repeat with egg wash and toppings.
Bake for 30-35 mins or until browned.
Thank you for all your support this past year. I appreciate all your comments and really love to hear from you when you try one of the recipes I’ve shared. I wish you all a very happy and healthy New Year. I hope all your dreams come true in 2013!