Bagels with Bioenergy Ribose

by Joanne on April 14, 2015

 

D-Ribose Powder is a fundamental energy compound in the bodies production of ATP.

What is ATP?

Our bodies need carbohydrates, fats and proteins in order to function. However, in order to use these fuels for muscle action, they must be converted to an energy recognized by our cells called adenosine tri-phosphate (ATP). There are two ways the body produces ATP with oxygen, or Aerobically, or without oxygen, Anaerobically. More information found HERE.

Ribose occurs naturally in all living cells.  ATP levels must be maintained for a healthy heart, muscular growth, and other tissues for basic body functions.  The heart needs more ATP than any other muscle and ribose is key in regulating and restoring the volume that is available to the heart muscle

I’ve been using 100% pure Ribose for two years now.  Although commonly stirred into a beverage, I sprinkle 5 grams over fat free cottage cheese every morning and add a serving of fresh fruit.  If my health is due to my Ribose habit, then I’m not giving it up any time soon and I’m finding different ways to add it into my diet.

Recently I was sent a 100 gram sample of Bioenergy D-Ribose. The powder will tolerate heat and cold so it can be used in baking.  My experiment with that 100 gram sample was fresh, homemade bagels.  Here is my recipe.

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Makes 8 medium bagels.

  • 1 cup warm water
  • 1/4 cup warm fat free skimmed milk
  • 1 cup whole wheat flour
  • 1 1/2 cups bread flour
  • 3/4 cup Oat bran flour
  • 60 grams D-Ribose powder
  • 1 tsp citric acid
  • 1/2 tsp vitamin C (ascorbic acid)
  • 2 1/2 tsp yeast
  • 1/3 cup fresh, clean blueberries (option 1)
  • 1/3 cup raisins (option 2)
  • 1 tsp cinnamon (option 3 – and you can use with the raisins)
  • approximately 1/3 cup corn meal to work dough
  • 3 quarts boiling water
  • 1/4 cup brown sugar (can use white if you like)
  • 1 egg white mixed with 1 tsp large grain salt

Using a bread maker (or you can knead by hand), add the water, milk, flours, Ribose, citric acid, ascorbic acid, and yeast to a bread maker.  Put on dough setting.

When done, remove ball of dough and if you are adding additional ingredients, divide into 2.  In one ball of dough, add blueberries. In the other ball of dough add raisins and cinnamon.  Work the ingredients into the dough then cover and allow to rest for 1 hour. *My oven has a bread proofer setting so I covered the dough and put them in the proofer for 1 hour, 100 deg. F.

Divide each pile of dough into 4 for a total of 8 bagels,  Make a hole in the middle and work the dough so the hole is large with even amounts of dough all around.  Preheat oven to 375 F.

Boil 3 quarts of water and add 1/4 cup brown sugar.  Drop 2 bagels in at a time and boil for 1 minute, turning over half way through.  Remove to a clean towel to drain.

Place the boiled bagels onto a lightly corn meal covered baking sheet.  Brush with egg white-salt mix and bake for 20 – 25 minutes.

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Chewy and a bit over baked but I used the steam setting on my oven to impart moisture with “low” browning. I think it browned too much, especially since I brushed with egg white.  Still, the texture is moist and with a little peanut butter

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I’d say the Ribose experiment was a success. Slightly sweet and because I controlled the ingredients, I know these bagels meet my nutrition requirements.

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Bagels with Bioenergy Ribose
 
Prep time
Cook time
Total time
 
Chewy, a little dense but excellent tasting. Smother with your favorite peanut butter or cream cheese, add a little jelly for extra energy and you've got a great breakfast or snack that will keep you going all day.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • • 1 cup warm water
  • • ¼ cup warm fat free skimmed milk
  • • 1 cup whole wheat flour
  • • 1½ cups bread flour
  • • ¾ cup Oat bran flour
  • • 60 grams D-Ribose powder
  • • 1 tsp citric acid
  • • ½ tsp vitamin C (ascorbic acid)
  • • 2½ tsp yeast
  • • ⅓ cup fresh, clean blueberries (option 1)
  • • ⅓ cup raisins (option 2)
  • • 1 tsp cinnamon (option 3 – and you can use with the raisins)
  • • approximately ⅓ cup corn meal to work dough
  • • 3 quarts boiling water
  • • ¼ cup brown sugar (can use white if you like)
  • • 1 egg white mixed with 1 tsp large grain salt
Instructions
  1. Using a bread maker (or you can knead by hand), add the water, milk, flours, Ribose, citric acid, ascorbic acid, and yeast to a bread maker. Put on dough setting.
  2. When done, remove ball of dough and if you are adding additional ingredients, divide into 2. In one ball of dough, add blueberries. In the other ball of dough add raisins and cinnamon. Work the ingredients into the dough then cover and allow to rest for 1 hour. *My oven has a bread proofer setting so I covered the dough and put them in the proofer for 1 hour, 100 deg. F.
  3. Divide each pile of dough into 4 for a total of 8 bagels, Make a hole in the middle and work the dough so the hole is large with even amounts of dough all around. Preheat oven to 375 F.
  4. Boil 3 quarts of water and add ¼ cup brown sugar. Drop 2 bagels in at a time and boil for 1 minute, turning over half way through. Remove to a clean towel to drain.
  5. Place the boiled bagels onto a lightly corn meal covered baking sheet. Brush with egg white-salt mix and bake for 20 – 25 minutes.

Ribose is obviously a form of sugar:   – OSE.    Read more HERE.

What other ways can you think of using Ribose in your daily diet?

Joanne

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