Sprouted Flour Bagels w/ Beet & Honey Cured Salmon


These days, I get swept off my feet so easily – because of inspiring food documentaries I see, interesting culinary expositions I go to, or amazing people I talk to. I’m completely carried away by talks, thoughts and ideas. Everything is inspiring, exciting and something I’d like to do, yet I feel a little lost and scared where to begin myself.

One of these talks was a couple of weeks ago with someone who has set up a brand close to my heart; quality as the standard, super tasty, kind people, local products and collaborations with farmers. Exactly what I love. We were talking for hours about his company, food, movements, and ideas, and it gave me so much energy and happy feelings. We ended having a discussion about flours and how sad it is that most of the flours, or grain-y products we have around us are over processed, resulting in something that has little flavour and lacks the nutritions they originally had. We need to go back to the unprocessed and natural flours, and when doing so – using these freshly milled, and sprouted flours – it will not only blow your mind taste wise, but also give you an enormous nutritional kick.

Like the documentaries I see and the expositions I go to, that talk kept me awake at night and absent-minded during the days. I started doing some/a lot research online because I wanted to know more and investigate the opportunities of using sprouted flours. Now – many attempts later – I’m hooked.

Sprouted flours are made from sprouted grains. It’s the whole grain, sprouted, with nothing added and nothing taken away. When it sprouts, it becomes a little vegetable, which breaks down the starch in the flour. Energy (not fat) sugars are formed which give it a lovely, new and exciting taste. It will also be packed with nutrients, with all the ‘sleeping’ vitamins and minerals in grains coming to life by sprouting them. It also breaks down the grain’s natural protective barrier, which makes it easier to digest. (link)
+ you can just substitute your normal flours for sprouted ones, which makes it super easy to use in all your baking & making.

Sprouted Flour Bagels
Makes 4

I highly recommend you to use sprouted flour, but all purpose flour works just as well, of course.
Bagels + home cured salmon + cream cheese is one of my favourite combinations. But, you can top these off with anything you like.
It’s still relatively difficult to find sprouted flours (at least here in Holland). You can make it yourself by milling (organic) sprouts or you can even sprout the grains yourself and then mill them. Since a lot of you (mainly U.S.) asked for it, I’ve looked it up and found some (online) companies you can buy it from: To Your Health and King Arthur.

3 1/2 cup sprouted (whole) wheat flour
1 1/4 cup lukewarm water
1 1/2 tbs honey
2 tsp dry active yeast
1 tsp sea salt
1 egg
3 tbs white sesame seeds
3 tbs black sesame seeds
3 tbs caraway seeds

Cured salmon (see recipe below)
Cream cheese
Fresh dill

In a small bowl, combine water and honey. Whisk to dissolve.
Add the yeast and stir. Set aside until foamy, about 5 minutes.
In a bowl of a mixer with a dough hook, whisk together flour and salt. Add the yeast mixture and let it knead for about 10 minutes, until super smooth and elastic.
Shape into a ball with your hands, put it in an oiled bowl and cover with cling film. Let rise on a warm spot for about 1 hour.
After an hour, turn the dough out on a floured surface. Divide into 8 and roll each piece into a ball. Press your finger through the middle to make the hole.
Let them rest for 10-20 minutes.
Meanwhile, preheat oven to 190C.
Bring a pot with water to a boil. Place the bagels in there – they should float – and cook for 1 minute on each side. Take out and place on a baking sheet.
Whisk the egg. Brush the bagels with egg wash and sprinkle the seeds on top.
Bake for about 20-25 minutes, until golden brown.
Let them cool completely.

Beet & Honey cured Salmon
For +/- 500 gr salmon

500 gr fresh salmon
1 large beet
1 cup sea salt
2 tbs honey

If necessary, clean the salmon – pull out pin bones / remove tough cartilage / cut away white flesh.
Skin the salmon by running placing it skin-side down, placing your hand on top and running a knife along the skin.
Grate the beet, place them in a cheesecloth and squeeze to get all the water out.
In a piece of cheesecloth/tea towel big enough to wrap your salmon, place the grated beets on the bottom, in the shape of the salmon filet.
Sprinkle half of the sea salt, and drizzle half of the honey on the beets.
Place the salmon filet on top. Sprinkle the other half of the salt and drizzle the remaining tbs of honey on top of the filet.
Firmly wrap the salmon, place into a oven tray, and put it in the fridge.
Let it cure for two to three days.
Remove it from the fridge, take it out of the cloth/tea towel and scrape off the beets, salt and honey. Give it a gentle rinse under cold water to get everything off.
Cut in thin slices and serve with whatever you like.

Renee Kemps