Whole Wheat Garlic Knots

Though I don’t have much to say today, I wanted to go ahead and share with all of you the recipe for whole wheat garlic knots that I promised to share in my last post.

To keep it short, their recipe is that of a basic pizza dough.  You roll out the dough flat, cut it into strips, and knot it up.  After baking to a golden brown in the oven, you toss the hot rolls in garlic and olive oil, and serve them warm.  They are equally delicious the first day, when they have a good crisp crust, or reheated the second day, when they have developed a softer bite.

Whole Wheat Garlic Knots

Adapted slightly from Joy the Baker (http://joythebaker.com/2011/06/whole-wheat-garlic-knots/)

For the dough:

2 1/2 teaspoons active dry yeast

1 cup warm water (just warmer than body temperature, but not scalding hot or you’ll kill your yeast)

2 teaspoons unrefined cane sugar

1 1/4 cups whole wheat flour

1 1/4 cup unbleached all-purpose flour

2 tablespoons olive oil

1 teaspoon kosher salt

For the garlic mixture:

6 large garlic cloves, crushed with a garlic press or minced incredibly fine

1 tablespoon unsalted butter

1 1/2 tablespoons extra virgin olive oil

a large handful Italian flat leaf parsley, chopped

1/2 teaspoon fine grain sea salt

In a small bowl, dissolve the yeast with the warm water and sugar.  Cover with a tea towel and let sit in a warm place (such as by the stove) until foamy and frothy, about 5 minutes.  If your yeast does not foam, then either the water was too hot and killed the yeast; or the yeast is no longer active.  I would recommend trying it once more before buying more yeast.

In a large bowl, whisk together the flours and salt.  Create a shallow well and pour in the yeast water and olive oil.  With a fork, begin slowly mixing the wet and dry ingredients together.  If the dough is too sticky, add in a bit more all-purpose flour.  You want the dough to be moist and slightly sticky, but not unbearably sticky.

Knead the dough on a lightly floured surface for about 5 minutes, the dough should be smooth and elastic with a soft touch.  Place the dough in a large greased bowl, flip the dough over to cover the other side, cover with a towel, and place in a warm place (such as an oven with the pilot light turned on).  Let the dough rise until nearly doubled in bulk, about 1 hour.  Once the dough has finished rising, you can either proceed with making the garlic knots, or let it rise in the refrigerator overnight covered with plastic wrap.  Just bring the dough to room temperature before rolling out.

When ready to prepare the garlic knots, roll out the dough on a lightly floured surface.  Roughly roll it out into a 10 x 10 inch square.  If the dough puts up a fight when you roll it out, cover it with a towel and let it rest for about 10 minutes.  Next, using a sharp knife or a pizza cutter, cut the dough into about 10 strips.  Tie each end into a loose knot and tuck in the ends–they don’t need to be perfect.  Line them up on 2 baking sheets with parchment paper.  Cover them with a towel and let them rest for 30 minutes.

Place racks in the center and upper third of your oven.  Preheat to 400 F.  Place your sheets in the oven and bake the rolls for about 15-18 minutes, until the knots are lightly golden brown.

While the knots bake, put together the garlic mixture.  In a small bowl, melt the butter so that it is very hot.  Slide in your garlic and mix.  The very hot butter with partially cook the garlic, taking off the raw edge.  Mix in the remaining ingredients and set aside.

When the rolls come out of the oven, transfer them to a large metal bowl.  Pour the garlic mixture over them and toss to coat.  Serve warm.

To reheat the rolls, wrap them tightly in foil and place in an oven for 350 F for 10 minutes.

Makes 10 rolls

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