Ingredients
The following ingredients have 12 Servings
- 2 cups fresh chopped butternut squash
- 1/2 cup water
- 2 cups amaranth flour
- 2 tbsp brown sugar
- 3/4 tsp salt
- 2 envelopes of rapid rise instant yeast
- 1 cup warm water ((120 degree Fahrenheit))
- 2 cups whole wheat flour
Instruction
- In a saucepan combine butternut squash and ½ cup water and boil until squash softens enough to be mashed with a spoon. (Do not drain the water, mash in the water itself). Make sure it should be 120 degree Fahrenheit. ( measure its temperature with kitchen thermometer.
- In a large mixing bowl combine amaranth flour, salt, sugar and yeast. Mix very well a spoon until well blended.
- Now, in a dough make combine the flour mixture, pureed butternut squash and warm water and beat it at medium speed. You may also beat it with spatula manually. Gradually add whole wheat flour to it and make it knead it into a dough.
- Rub your hand with flour and take out the sticky dough on a dusted surface. Knead the dough with the heel of your hand shaping it into a ball. Rub your hands with flour and keep dusting the surface with flour until the dough is firmer and stops sticking to hand.
- In a greased big bowl put the dough and turn it over so the oiled dough is on top. Over with a plastic cling or with a kitchen towel and let rest for 10 minutes.
- Take out the dough and form 12 small balls. (If the dough starts to stick rub your hands with flour again). Now, with your index finger make a hole at the center of each ball. Place them on the greased cookie sheet. Cover with towel and let rise in a warm place for 60 minutes.
- Preheat the oven at 375 degree Fahrenheit. Once the bagels rise raise brush the top of the bagel with dairy free milk and top it with your choice of seeds. ( hempseeds, chia seeds or flavor it with any seasoning).
- Place the cookie sheet in the middle rack of the oven and bake for 35 minutes. Take the cookie sheet out of the oven and let it cool completely.
