Whole Wheat Garlic Knots

Whole Wheat Garlic Knots.  Why not? 🙂  That’s Amore’!

Oh how I wish I had some Italian Heritage!  Then I’d have an excuse for my love-affair with the cuisine!  But alas, not even a great great great anybody in my linage is Italian.

I will go ahead and say these Whole Wheat Garlic Knots may not be your best bet for a romantic dinner or Valentine’s Day addition but this is a tasty addition to any Italian meal (or precursor to any meal). They are a savory, decedent delight.

First things first… Mill about 2.5 Cups of  Hard White Wheat in your Wondermill or your Wondermill Jr. Deluxe. This should yield the amount needed for this recipe.

It seems like a lot (2lbs of dough) but you can shape them all, freeze the ones you’re not using and have them ready in a jiffy any other night that the garlic urge may hit you!

Now get ready to make the magic!

Knot Ingredients:

• 1 1/2 Cups of Warm (110-114 degree) Water
• 1/4 Cup Organic Sugar
• 1 TBS Deep Green Extra Virgin Olive Oil
• 1 Medium Egg
• 1 1/2 tsp Flieshmann’s Instant Yeast (Bread Baking Yeast use 2 1/4 tsp)
• 3.5 Cups Freshly Milled Hard White Wheat Flour
• 1/4 Cup Vital Wheat Gluten
• 1 tsp Garlic Salt (yes it’s overkill but who cares!)

Topping Ingredients:

• 4- 5 Cloves of Raw Garlic – finely minced
• Fresh Chives, Basil or Oregano Herbs cut into small pieces
• Deepest, Fruity Olive Oil you can find.
• Parmesan Cheese (optional)

In a bread machine, bowl or a WonderMix place the first 5 ingredients of the Knots.  Mix until the egg is incorporated.

Combine fresh milled flour, vital wheat gluten & garlic salt together.  Depending upon your mixing method this is how you will add this dry mixture to the liquid.

• For a bread machine – Add all the dry on top and turn on to dough setting. Tah-dah!
• For bowl & hand mixing – Add one cup at a time, combining each until too stiff to stir and must knead by hand.
  • Turn out onto an oiled surface and knead by hand 10 to 15 minutes until the two finger poke test shows a fast spring back.
• For mixing in the WonderMix – Place dough cutter and dough hook in bowl and turn on.
  • Add one cup at a time until all is included while the WonderMix  does the work.
  • Cover with lid and let it knead for 5 minutes.

For both the WonderMix  and by hand, let dough rise in a warm draft free place until doubled in size.  In the bread machine this is usually done in the dough setting.

All Methods: After first rise, turn out onto an oiled surface and shape.

Shape by breaking off equal amounts of dough, rolling in a stocky ‘snake’ like cylinder and simply tie it in a knot.  Tucking ends in or under to avoid them browning to dark.

Place formed knot in lightly oiled pan (we’re going to over oil it shortly) and repeat until you’ve knotted all you desire.  Freeze the remainders immediately before rising.

After each is formed – pour an ample amount of deep, green olive oil over each knot and  top each knot with the minced raw garlic and herbs (and a sprinkle of Parmesan if desired).

Now let these rise in a warm place (between 80-85 degrees works best) until doubled in size.

Preheat oven to 350

Don’t be surprised if as they rise the knots soak up some more of that oil…it’s ok…you won’t mind.

Bake at 350 for 15 minutes until golden brown.

When done – remove to wire wrack to cool slightly.  These are best eaten warm.  But you won’t have to tell anyone to hurry to the table…the nose knows.  They’ll be there!

Serve with reserve of garlic oil and balsamic vinegar for dipping!   Buon Appetito!

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Best Blessings,

Donna Miller

Millers Grain House