Vegan by Nature

inherent recipes from a passionate cook

Spelt Cinnamon and Raisin Bagels

I used a recipe from Fernley-Whitingstall’s River Cottage Bread Handbook and substitued the bread flour with spelt. I also used the overnight rise method. First time success 🙂

The key is to poach them in some molasses water first and then bake them. Really beautiful.

Hello Sunday 🙂

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2 Comments»

  Loraine wrote @

These look really tasty. Does the molasses make them quite sweet after being poached?

  Papilles au nature wrote @

not as much as i’d expected actually, they are just really nice, shiny and light.


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