Who doesn’t love a good garlic bread? In this case we’re putting a twist on it and making garlic KNOTS!
These are super soft and SO GOOD. Perfect for your next Italian meal or…really…just to have.
Credit goes to Joshua Weissman for the base recipe. I just converted it over to freshly milled wheat!
Garlic Knots with 100% Freshly Milled Wheat
This is converted from Joshua Weissman's garlic knot recipe. Made with 100% freshly milled wheat!
Ingredients
Dough
- 300 grams warm water (or 1 1/4 cup)
- 1 TB instant yeast
- 1 egg yolk
- 525 grams flour (or just under 5 cups) - mill 1 1/2 cup of hard wheat berries and 1 1/2 cup soft white wheat berries
- 42 grams sugar (3 TB) cane sugar is what I use
- 11 grams fine sea salt (2 tsp)
- 35 grams unsalted butter, softened (about 2 1/2 - 3TB)
Topping
- 1/2 cup salted butter SALTED is key! If using unsalted, add some salt to taste
- 4 cloves garlic, finely chopped
- 4 springs thyme (about 1 TB dried)
- 1 cup finely grated parmigiano reggiano Don't use the stuff in a can! Use the real stuff and grate it yourself. Already grated from the store won't melt as well.
- 1/4 cup finely chopped fresh Italian parsley (or about 2 TB dried parsley)
Instructions
- Mix yeast and warm water until dissolved
- Once yeast is dissolved, add one egg yolk and stir until mixed
- Combine flour, salt, sugar and whisk together in separate bowl
- If mixing in a mixer, start the stand mixer with dough hook attachment. Gradually add flour mixture about 1 cup at a time until dough just starts pulling away from the side.You may use all of the flour mixture, you may not. Remember - when using freshly milled wheat the amount of flour can vary depending on weather and other conditions!
- If using a mixer, once dough starts to pull away from side of bowl, knead for 5 minutes. If kneading by hand, this will probably take about 10 minutes.Knead until dough is soft
- After kneading, add in softened butter. This will start to look and feel weird, but keep kneading it into dough until all of butter is incorporated.If kneading by hand, add a little butter at a time to work it in. You may need to add an extra 1 TB flour to help it along.
- Once all butter is incorporated, dough will be slightly sticky. Don't add more flour. Place dough onto counter (do NOT flour the counter) and shape into a rough ball. Again, dough will be sticky but shouldn't be falling apart. If dough is falling apart, knead a little more.
- Place dough in greased bowl and cover with plastic wrap. Let rise until double, about an hour in a warm place.
- Preheat oven to 400 degrees F
- Once dough has doubled, lightly flour your work surface. Place dough onto floured surface and shape into a 14in wide about 7-8 in tall rectangle. Dough will be about 1/4in thick
- Cut dough into 1 inch strips
- Take each strip and roll into a 7-8in log roll. Tie log roll in a rough knot, tuck tails underneath, place on baking sheet with greased parchment paper
- Let rise and rest for 30 minutes in warm place
- Lightly brush dough with garlic butter topping mix (See instructions below). You will not use all of the garlic butter mix, just enough to brush the dough before baking.
- Bake knots in preheated 400 degree oven for about 15-20 minutes until lightly brown on top
Topping
- In a small pot, melt salted butter. Once melted add thyme, garlic and stir together. Can add parmiagiano cheese (I know I did in video) OR wait to sprinkle with cheese at the end.
- When garlic knots are baked, place in large bowl and pour butter sauce over top. Mix a bit to season it.
- When coated, add parmigianno regianno (if left out of butter garlic sauce) and salt, if needed
- Serve hot and enjoy!
Notes
The original Joshua Weissman garlic knot recipe can be viewed here
Can switch out the soft white wheat berries for kamut or spelt
Feel free to experiment with your own wheat combinations!
Tried this recipe?Let us know how it was!
Can I use active yeast. And do I just need to increase rise time?
Yes, and possibly 🙂
I was asked to bring these to a gathering – so should I let the dough rise once, then shape, and then maybe refrigerate until I leave and then bake there? And on some recipes I see you do the sponge method and rise once, would this work on this recipe?
The sponge method should work just fine. And yes you certainly can refridgerate and bake later, or you can bake and warm them up whenever you need it.