Sweet Spelt Bagels


350 g Spelt Flour
10 g Fresh yeast or 5g Active Dry yeast or 5g instant dry yeast
60 g Raw cane sugar
200 ml lukewarm milk


  1. Place flour and salt in a bowl, add yeast and 100 ml lukewarm milk and sugar. Stir till smooth and leave to rise for 15 mins.
  2. Add the rest of the milk and knead to a smooth dough. Leave to rise for 60 mins.
  3. Knock back the dough and shape the dough into 6 spheres and press a hole in the middle of each one using your thumb. Leave to rise (covered with a cloth) for 15 mins.
  4. Fill a pot to about half way with boiling water and keep just bellow simmering point. Place the rings in the water for 1 minute till they rise to the top. Turn each ring around and cook for a further ½ minute from the other side. Leave to dry on a kitchen towel and then place on baking parchment on a baking tray. Dust with some flour.
  5. Bake @180° fan oven (200° conventional oven) on the 2nd level from the bottom for 20-25 minutes ( turn after 10 minutes)