Macrobiotic Whole Wheat Tofu Bagels
Macrobiotic Whole Wheat Tofu Bagels

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, macrobiotic whole wheat tofu bagels. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

These are so easy, you will be baking them all the time. Also included, a recipe for the best scrambled tofu. You might wonder why I go to the trouble of making them.

Macrobiotic Whole Wheat Tofu Bagels is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Macrobiotic Whole Wheat Tofu Bagels is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have macrobiotic whole wheat tofu bagels using 7 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Macrobiotic Whole Wheat Tofu Bagels:
  1. Prepare 150 grams Bread (strong) flour
  2. Get 100 grams Whole wheat (or bread flour)
  3. Prepare 150 grams Tofu
  4. Make ready 50 ml Soy milk
  5. Make ready 2 tsp Raw sugar (or light brown sugar is OK)
  6. Take 1 pinch Salt
  7. Get 3 grams Dry yeast

See more ideas about Macrobiotic, Whole food recipes, Food. Japanese Home Made Miso soup with Tofu and Dashi (Kombu). "There are contaminants in processed MSG. An analogy that can be used is that there are right-handed amino acids and left handed ones. Although whole grains have less impact on blood sugar than processed carbohydrates, this may not be advisable for all people with diabetes.

Steps to make Macrobiotic Whole Wheat Tofu Bagels:
  1. Heat the tofu in the microwave for about 1 minute (no need to squeeze liquid out of the tofu).
  2. Add soy milk to the warm tofu and crumble (the tofu should be about body temperature).
  3. Combine the bread/whole wheat flour with a pinch of salt.
  4. Make a well in the center of the dry ingredients, and place the dry yeast and the raw sugar into it.
  5. Add the warm but not hot tofu (and soy milk) into it.
  6. Mix the tofu and the yeast first, then start mixing it all together with the dry ingredients.
  7. Knead it until the surface becomes smooth (about 5-10 minutes), then roll it into a ball.
  8. Allow it to rise for 10 minutes. (40 ℃)
  9. Punch down to let the trapped air out of the dough. 10 minutes rising time is enough to make the dough bouncy.
  10. Divide it into quarters and reshape the dough into balls. Seal the seams tightly.
  11. Allow it to rise one more time for 10 minutes (40℃).
  12. Shaping. Make a hole in the center of the dough with your fingers. With a circular motion, push the dough out from the center to make it into donut shapes.
  13. While letting the shaped dough rest (about 5 minutes), preheat the oven to 210℃ and boil some water in a large pot.
  14. Add sugar (not included) to the hot water. Boil the dough for about 30 seconds.
  15. Drain and lightly dry the excess water off the dough.
  16. Bake at 210℃ in an oven for about 15 minutes.
  17. Your fluffy, chewy bagel is done.

Whole wheat flour, water, whole wheat, sugar, wheat gluten, yeast, wheat bran, cornmeal, salt, calcium propionate and sorbic acid (to preserve freshness), mono- and. Whole Wheat Za'atar Bagels are a unique twist on your traditional bagel. Middle eastern spcies elevate this recipe. Warm, yeasty Montreal-style bagels flecked with aromatic za'atar and sprinkled with a bit of extra tangy sumac and sea salt to really bring it home. The best whole wheat bagels you'll ever make!

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