Day 11 BM #51 -
Check out these whole grain garlic knots which are a delight to enjoy! I loved the fact that I was able to use bulgur and quinoa and thought there would be a bite or chewiness to these knots, but the result was fantastic. No visible trace of the grains in there!
I was so happy to have baked these garlic knots because
1. It is totally whole grain
2. Low fat
3. My family loved it 4.
To top it all - I had no convincing to do for my family to consume this whole grain bake :)
Garlic Cloves, finely grated 2
Butter 2 Tbsp
Parsley / Cilantro, finely chopped 1 Tbsp
For the Dough -
White Whole Wheat Flour 1 1/2 cups
Bulgur 2 Tbsp
Quinoa 2 Tbsp
Flaxmeal 1 Tbsp
Water 3/4 cup
Honey /Agave 1 tsp
Active Dry Yeast 1 1/4 tsp
Salt 1/2 tsp
Olive Oil 1 Tbsp
More flour for dusting
Method Of Preparation -
Boil 2 cups of water and add bulgur and quinoa. Let them cook for about 10 minutes.
Remove from heat, drain the water and wash with cold water, drain and spread on a clean kitchen towel to drain the excess of water.
Mix honey in 3/4 cup warm water and add yeast to it and let it sit in a warm place to froth up for about 7-8 minutes.
In a mixing bowl or stand mixer bowl, add the flour, salt, oil and the yeast solution and knead until dough comes together.
Add in the flaxmeal, cooked grains and knead until a sticky dough is formed.
Cover and set aside in a warm place until it is doubled or about 2 hours.
After 2 hours, pinch about 12 portions of the dough dusting each portion with enough flour so the dough is easy to work with.
Place the 12 portions on a parchment paper lined baking tray. Cover with a cling wrap and set aside for 30 minutes.
Pinch Lime sized portions of the dough (The size can vary as per preference) and roll into long fingers and carefully make a knot. Place on a parchment lined baking tray. Repeat with the rest of the dough.
Preheat the oven to 400 °F. Bake for about 20 minutes or until they are cooked through.
While they are baking, prepare the garlic oil. Heat the butter until it bubbles, fry the grated garlic for a couple minutes taking care not to brown the garlic. Remove from fire and add chopped coriander leaves (cilantro).
After the Garlic Knots are out of the oven, brush the garlic oil on each of them and set aside. Enjoy them warm. They freeze well too.
Preparation Time 20 min + Resting Time 2 hrs + Baking time 20 min
Makes about 20-24 mini knots