The recipe here is excerpted from the new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients (Thomas Dunne Books, 2009). This is the much-anticipated sequel to the wildly popular Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking , which taught us how to craft delicious and crusty artisan bread with just a few minutes of work. We brought you that basic technique in our article Five Minutes a Day for Fresh-baked Bread . Now you’ll be able to use the no-knead storage dough method with even healthier recipes. To order either of the fabulous cookbooks (and get a bunch more yummy-but-easy recipes!), visit
CINNAMON RAISIN WHOLE WHEAT BAGELS
This recipe makes about 10 bagels.
2 pounds (cantaloupe-size portion) Master Recipe dough
2 tbsp sugar
1 1/2tsp cinnamon
1/3 cup raisins
For the boiling pot:
8 quarts water
1/4 cup sugar
1 tsp baking soda
Poppy or sesame seeds for sprinkling on top
Using your hands and a rolling pin, flatten the dough to a thickness of a quarter inch. Mix the sugar and cinnamon in a small bowl. Sprinkle the dough with the cinnamon-sugar and raisins. Roll up the dough, jelly-roll style, to incorporate the raisins. Shape into a ball.
Cut off a 3-ounce piece (about the size of a small peach) of dough from the ball. Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Repeat to form the rest of the balls, cover them loosely with plastic wrap, and allow them to rest at room temperature for 20 minutes.
Thirty minutes before baking time, preheat the oven to 425 degrees Fahrenheit, with a baking stone placed on the middle rack. Place an empty broiler tray on any other rack that won’t interfere with the rising bagels.
Prepare the boiling pot: Bring a large saucepan full of water to a boil. Reduce to a simmer, then add the sugar and baking soda.
Punch your thumb through a dough ball to form the hole. With your fingers, stretch it open until the hole’s diameter is about triple the width of the bagel wall. Repeat with the rest of the dough balls.
Drop the bagels into the simmering water one at a time, making sure they are not crowding one another. They need enough room to float without touching. Let them simmer for 2 minutes, flip them over with a slotted spoon, and simmer for another minute on the other side.
Spread out a clean kitchen towel, then lightly dust it with whole wheat flour. Remove the bagels from the water using the slotted spoon, and place them on the towel. This will absorb some of the excess water from the bagels. Then place the bagels on a pizza peel covered with whole wheat flour. Alternatively, you can place the bagels on a silicone mat or a greased cookie sheet.
Slide the bagels directly onto the hot stone. Pour a cup of hot water into the broiler tray, and quickly close the oven door. Bake for about 20 minutes, until deeply browned and firm.
Serve these a bit warm — they’re fantastic!
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