Wheat Bread Bagel

Wheat Bread Bagel



400 MIN.


Wheat bread bagel is a yeast bread made from wheat flour. Dough is tanned from flour, water and yeast. Then flour, salt, oil, skim milk are added to the dough and still tanned. When the dough is raised, round loaves are formed and baked in a firewood oven. In the nineteenth century in Lithuania, wheat bread was baked by peasants from barley or coarse wheat flour on festive occasions. Later, it was baked from barley flour with boiled potatoes, and in southern Samogitia - from rye flour, mixing with potatoes or barley flour.

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You will need

1045 g - wholemeal wheat flour
3 glasses of - water
45 g - yeast
19 g - salt
17 g - sugar
- fat

Dish cooking

Warm the water to ~30 °C. Pound yeast with sugar until the gruel is formed. Sift through a third of the flour intended for baking, add yeast, water.

Mix all ingredients, sprinkle the surface with flour, cover with a cloth and put in a warm place for the dough to rise. When the dough doubles in volume and already begins to subside, it can be kneaded.

Add flour, salt and knead well. Cover it, put in a warm place to rise again. As soon as the dough rises, form loaves of any size, put them on a greased baking tray, put in a warm place, so that the dough rises again, sprinkle the surface with water. Bake in a hot oven for no more than 30 minutes.

When mixing the bagel dough, you can add mashed potatoes or grated carrots. Such bagel is not firm for a long time.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process