Friday, 16 October 2015 Products | Review

Hi All,

I have done a lot of skincare, body and beauty product reviews lately so I thought today I would change the subject to another of my favourite topics.. Food!

I wrote to to ask if I could try some of the products in the ranges that they stock, they very kindly sent me 3 products from Rayner's essentials and a bottle of Honegar.

In addition to the products they also kindly provided me with some recipes, which is just as well because I dont tend to use malt or molasses in my everyday cooking or baking. 

These are cooking items but are less mainstream than your honey and golden syrup, these also double up as health foods and have many great health properties.

One of the recipes I received was for malted bagels, I have never made bagels so I thought 'Why not?'

The recipe wasn't 100% clear, and some of the ingredients were impossible for me to get on the day, for instance - fresh yeast and strong white flour.

I had to make do with plain flour mixed with a small amount of strong white that I had left, and another substitute of fast powdered yeast.

So, here's a loose idea of what I did. I used 500g flour (preferably strong white flour), a tsp of salt and enough lukewarm water to create an elastic (but not too wet) dough, I used about 350-80ml. 7g dry fast yeast. I also added to tsps of malt extract to the flour and salt mix.

I mixed the yeast in the water first and then added to the flour and salt mix. I used my Kitchenaid artisan with the dough hook to knead for 5-8 minutes until really elastic.

Once the dough was made I made it into a ball and oiled the bowl before putting it back in, I then left it for 1 hour and 15 minutes to rise in my proving drawer, if you don't have a proving drawer it will take longer. leave it in a warm place until risen to double size.

After the dough had risen I knocked it back and kneaded for a further 3-5 minutes, then cut it into 8 pieces. Once this was done I then placed onto a silicone sheet and put back into the proving drawer for a further 30 minutes to rise.
I used my finger to poke a hole in the bagels bearing in mind that these would eventually shrink.

The next step was to boil the bagels for 4 minutes (2 on each side) in water with 1 tsp of malt extract. They did pretty much double in size as the recipe suggested.
Once boiled I laid these on a silicone sheet and have them a little egg wash before sprinkling on sesame seeds.

These were put into a preheated oven at 190c for 20-25 minutes.
 and here is the final result. Yes they look a bit wonky but they tasted brilliant and I really enjoyed making them.
 I had these on day one with soup and then the next morning with scrambled eggs and they were delicious. 

I'd like to say a huge thank you to the company for their generosity and to Stephanie for all of her help along the way.

Please check out this company and the products detailed on their website. It really was great to be able to combine health with baking.

Cookie x

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