PKD Recipes

Ingredients
2 C. white spelt flour
1 C. whole grain spelt flour
2 tsp Sekowa Spezial Backferment lactic acid yeast
2 tsp Tupelo honey
1 tsp Himalayan salt
2 tsp olive oil
1 C. water

Preparation
Combine all of the dry ingredients in a large bowl and make a well in the center. Add the oil and water; mix with a wooden spoon until all comes together and commence kneading on a lightly floured surface until the dough is smooth and elastic; about 10 minutes. Place dough back into the bowl, cover with plate and a linen or canvas cloth. Allow to rise for about 90 minutes in a warm place until proofed to 1½ times the size in bulk. If unable to find backferment, try regular yeast 2 1/2 teaspoons.

[Just before the next step, bring 6 cups of water to a boil and stir in 1 tablespoon of coarse salt. Maintain heat at a gentle simmer. Preheat oven to 400 degrees.]

After the initial rising period, punch down dough and divide into 6 equal portions. Roll each portion into a rope of 10 inches in length, tapering the ends slightly. Bring the tapered ends together and overlap by 2 inches. With the end that is facing outward, wrap and enclose the other end and pinch to seal. Set aside on a lightly floured surface, cover with a clean linen or canvas cloth, and allow to rest for 15 minutes.

[Prepare a baking sheet with parchment paper and a light sprinkling of yellow cornmeal.]
After their brief rest, the bagels are placed into the simmering water for about 2 minutes, flipping them over with a slotted spoon halfway between cooking time. Remove and place onto prepared baking sheet. Bake for approximately 25 minutes or to a light golden brown in a 400º preheated oven. Cool for several minutes before slicing.