Thought it was about time to tackle another baking project with yeast, after making those soft pretzels for the Superbowl back in February. I feel like I’m really getting the hang of the whole process, although I still need to start with a clean kitchen and a deep breath before beginning.
The more I bake with yeast, the more I realize that it’s really about the timing more than anything else. I’m a notorious late-night baker – my condo neighbours must wonder why I have my electric mixer on blast past 10pm – but you can’t really begin bread projects that late. (Note: Unless you get them to rise overnight in the fridge…but I haven’t really figured that out yet).
So I started these on a weeknight when I got home from work, and left them to rise while I went to the gym. I shaped the knots and while they were resting, got that carrot soup going, and everything was ready at generally the same time. The only change I would make to the recipe is to just brush the butter/garlic mixture over top of the knots after they come out of the oven, and use just butter instead of a butter/oil blend. I feel like I’m on the verge of recreating Jack Astor’s Garlic Pan Bread…just so you know where this is heading!
Whole Wheat Garlic Knots
Source: Joy the Baker
1 cup warm water (110-115)
2 1/2 tsp active dry yeast
2 tsp sugar
1 cup whole wheat flour
1 1/2 cup all-purpose flour
1 tsp kosher salt
2 tbsp olive oil
5 garlic cloves, grated on a microplane
1/4 cup chopped parsley
4 tbsp butter, melted (original recipe uses 2 tbsp butter and 2 tbsp oil, but I would go straight butter at it next time)
salt, to taste
- In a liquid measuring cup, measure the warm water, and add the yeast and sugar. Give it a gentle stir, and set aside for 5 minutes until the yeast is foamy.
- In a large bowl, stir together the flours and salt. Add the yeast mixture and oil, and stir with a fork. Dump dough onto a lightly floured counter, and knead for 5 minutes until nice and smooth. Place in a large, clean, oiled bowl, and turn the dough to coat it in the oil. Cover with plastic wrap and a clean kitchen towel and place it in a warm spot to rise for 1 hour.
- Roll out dough on a lightly floured counter. Use a pizza cutter to slice dough into long strips. Tie a knot with each strip, and then tuck the ends underneath. You can experiment, none of mine looked the same. Cover with a clean kitchen towel and let rest for 30 minutes, and preheat oven to 400 in the meantime.
- Bake knots for 15-18 minutes until golden brown.
- Mix together the garlic, parsley and melted butter (and salt if you need it). Brush over top of the knots when they come out of the oven.