for 8 pieces

Dough

400 g	light spelt flour
100 g	rolled oats
60 g	dried cranberries
60 g	dried sour apricots, coarsely chopped
50 g	sunflower seeds
1 parcel	dry yeast (approx. 7 g)
1 ½ tsp	salt
3 ½ dl	milk water (1/2 milk, 1/2 water)
3 tbsp	honey
2 tbsp	dark almond cream

To shape

	salted water, boiling
2 tbsp	honey
1 tbsp	water
¼ tsp	sugar
2 pinch	salt
1 tbsp	fine whole-grain rolled oats
1 tbsp	sunflower seeds

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the milky water, add the honey and almond butter, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.

To shape

Divide the dough into 8 pieces, shape into balls. Lightly flour the handle of a wooden spoon and make a hole in the centre of each. Allow the dough rings to form around the spoon handle until the opening measures approx. 4 cm in diameter. Place the bagels on a baking tray lined with baking paper, cover and leave to rise for approx. 15 mins. Cook the bagels in batches in simmering salted water for approx. 20 secs. Remove with a slotted spoon, drain thoroughly and return to the baking paper. Mix the honey with the water, suger and salt, coat the bagels with the mixture, sprinkle with the flakes and seeds.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

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