Multi-Grain Overnight Bagels

This recipe owes it start to Overnight Bagels is a recipe from Kim Cahill's No Guesswork Cookbook.

I wanted a healthier version. I added and adjusted some ingredients.

Makes 16
You need two cookie sheets
Bake at 450°F for 12 minutes

Night Before:

In blender, process:
1/3 cup oat flakes (oatmeal)
1/3 cup 7-grain flakes
1/3 cup raw sunflower seeds (shelled)
Some whole flax seed if you don't have ground to add later

In mixer bowl stir together and let rest till bubbly:
2 1/2 cups hot water
2 Tbsp. yeast

Now put 2 tsp. of olive oil in 1/3 cup measure. Then fill the measure with honey. This will allow the honey to slide out easily.

Add: 2 1/2 tsp. sea salt
1-2 tsp. ground flax seed
5 1/2 cups freshly ground Spelt ( about 1 cup) and Bronze Chief (red)  wheat flour
Grains from blender
1 cup Natural White (unbleached)flour

Mix knead in more whole grain flour if needed. This dough should be rather stiff, yet still have a bit of sticky when touched. Cover. Let rest 10 minutes.

Roll dough into a 16" log on a greased bread board. Cut into 1" slides. Roll each into a ball. Cover. Let rest 5 minutes.

Shape with a 1 1/2" hole. Place on lined cookie sheets. Eight to a sheet. Cover tightly with plastic wrap and place in refrigerator overnight.

In the morning:

Remove cookie sheets from refrigerator and let set for 20 minutes.

Preheat oven to 450°F

Boil each Bagel for 30 seconds. Drain on wire rack over paper towels.

Bake for 12 minutes.

These freeze very well.