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Garlic herb knots

Garlic Herb Knots

These garlic herb knots are so soft and brushed with garlic and herb butter. They will go with most meals and freeze very well.
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Servings: 32 garlic knots
Ingredients Method Notes

Ingredients
  

  • 900 g Fresh-milled flour, hard-white and/or khorasan (or all-purpose)
  • 2 tsp Active dry yeast
  • 1/2 cup Warm water
  • 1 tbsp Sunflower lecithin
  • 2 1/2 tsp Real salt
  • 2 tbsp Raw honey
  • 2 tbsp Extra virgin olive oil or grass-fed butter
  • 2 1/2 cups Lukewarm water

Method
 

Dough Prep
  1. Dissolve the yeast in the warm water. Stir until nice and bubbly.
  2. Mix the flour, lecithin and salt in your bowl. Make a well in the center.
  3. Add the honey and olive oil to the lukewarm water. Stir together.
  4. Pour the yeast in the well of the flour and then add the honey/oil mixture. Using your Danish whisk, stir together until everything is combined.
  5. Now, it's time to knead the dough. If doing it by hand, it's about 600 strokes. In a standup mixer, it will take about 10 minutes. Cover with a damp towel and let rise for 1-2 hours.It should double in size.
  6. With a wet finger, poke a hole into the dough. If the hole doesn't fill in, you are ready for the next step. If the hole does close up, just let your dough rise a little longer.
  7. Gently punch down the dough and pull it from the sides, forming a ball. Cover with the same towel and let rise again, usually 30 minutes.
Shape & Bake
  1. Now, it's time to form your garlic herb knots. Split your dough in half. Basically, you can make (1) loaf of whole wheat bread and garlic knots or just use this recipe for a large batch of knots.
  2. Roll your dough out into a rectangle shape (about 1/4 inch thick). Cut into 1 inch strips. Take each strip and make a braid/twist. Next, take each end of the braid and form a circle. Place each one on a parchment lined baking sheet.
  3. Sprinkle dried herbs on top of each garlic knot.
  4. Bake for 20 minutes in a 350℉ oven.
  5. Using a pastry brush, coat each garlic herb knot with a butter and garlic wash.

Notes

  1. If you add the olive oil first, the honey will not stick to the measuring spoon. The oil makes it slide right off.
  2. You can definitely use all-purpose flour. I just prefer the nutritious ingredients in freshly-milled flour.
  3. If you choose to use other flours as in Einkorn or Khorasan, you'll need to adjust the water to flour ratios. I've learned to play around with flours until I get the right consistency.
  4. This recipe makes (1) nice size loaf of bread and 15-17 garlic knots. You can also make 35-37 garlic knots if you have a big crowd. 
  5. Storage: These garlic herb knots are best eaten the day your make them. When you brush the melted garlic butter on top of them, if not consumed immediately, they will become soggy. What I like to do is make a big batch. If it’s just a few of us for dinner, then I’ll brush the garlic butter on maybe 4 or 6 of them. I will freeze the rest once they are cooled. You wont’ add the garlic butter. They will last in there for 2 months. When you are ready to consume them, pull whatever you want out. Place them on a parchment lined baking sheet and toast them up in the oven. I would bake them on a 250°setting for about 20 minutes (if frozen). If thawed, it may only take 10 minutes. Once they come out of the oven, brush them with the garlic butter. Freezing the baked knots makes it really convenient to pull them out in a pinch for those impromptu dinner guests or those “what are we having tonight” meals.