In my efforts to completely eliminate most if not all processed foods, I have started baking more. I have fallen in love with rosemary and have been adding it to my herb breads.
Vegan whole wheat herb bagels
3.5 to 4 cups whole wheat flour
1 tbsp active dry yeast
1 1 2 cups warm water (110 degrees f/45 degrees c)
3 tbsps white sugar
1 tbsp salt
1 tbsp white sugar
2 tbsp rosemary
1 tbsp sage
1 tbsp marjoram
1 tbsp thyme
1 In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
2 Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
3 Cut into 10 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
4 Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
5 When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.