Bagel- Granary Style

• 400 milliliters water
• 2 teaspoons yeast
• 1 teaspoon date syrup
• 250 gm urid lentil flour
• 30 gm linseed
• 75 gm pumpkin seed
• 50 gm quinoa flour
• 100 gm skin-on almonds
• 75 gm sprouted buckwheat flour
• 1 egg
• 20 gm date syrup
• 1/4 teaspoon vanilla
• 1/4 teaspoon tamarind paste
• tapioca flour

1. mix warm water, tsp date syrup and yeast together and leave to froth for ten minutes.
2. add urid flour, cover and leave to rise in warm place for a two hours to rise. This stage increases the digestibility and bioavailability of nutrients.
3. grind seeds and nuts - as smooth or chunky as you want, and add to mixture
4. add egg and flavourings and beat until mixed.
5. add enough tapioca flour to make a firm but still slightly damp dough. If you touch it lightly some should stick to your fingers.
6. leave to rise in a warm damp environment. I put mine in the oven with some hot water to create steam. The flour will absorb water as it sits so the dough will be dryer when you come to shape it.
7. Shape into bagels using a light touch and tapioca flour stop sticking. Place on a floured tray to rise again.
8. When risen, boil for 30 seconds on each side, drain and place on a baking sheet. The tapioca gelatinises as it hits the hot water, making a shiny surface so you don't need egg-wash. This also helps seed to stick if you want to add them now.
9. Bake in a hot oven (180C) until golden - about 20-25 minutes.
10. Cool, eat within two days or freeze until needed.

water, yeast, syrup, flour, linseed, pumpkin, flour, almonds, flour, egg, syrup, vanilla, tamarind paste, tapioca flour

Taken from food52.com/recipes/12449-bagel-granary-style (may not work)