Soft Garlic Knots Recipe (Whole Wheat)
Step-wise Instructions to bake Garlic Knots using Whole Wheat Flour. Foolproof recipe with tips to proof the bread using Instant Pot Yogurt Mode. Serve these soft and buttery garlic knots with soup or a bowl of pasta.
Servings 11 rolls
Equipment
- Oven
- Measuring cups and spoons
- 3 bowls (one each for wet and dry ingredients + garlic butter mix)
- Baking Tray (13" X 11"with 0.5" height)
Ingredients
For the Bread
- 2 cups Whole Wheat Flour
- 1 ¼ cup Lukewarm water
- 2 tsp Sugar
- 1 ¼ tsp Instant Dry Yeast
- 3 tbsp Olive Oil
- 1 tsp Salt
Garlic Butter
- 3 tbsp Butter (salted) read notes below
- 1 tbsp Garlic (finely chopped) approx 7 to 8 cloves of garlic used
- 2 tsp Italian Seasoning
- chopped chives or cilantro as required
1 cup is 250ml, 1 tablespoon is 15ml, 1 teaspoon is 5ml
Instructions
- Add yeast, sugar and 1/2 cup lukewarm water in a bowl. Mix using a clean dry spoon, cover and keep aside for 5 to 10 minutes until it blooms.
- Sift the whole wheat flour atleast 2 - 3 times. Then add salt and mix using a fork or spatula.
- Once the yeast has bloomed, add the yeast mixture into the flour and salt. Mix well using a spatula.
- Now add some more lukewarm water and form a sticky dough.
- Transfer the dough on a wooden board or kitchen platform and knead for atleast 10 minutes, slowly incorporating the olive oil. The dough should be soft and smooth after kneading.
- Place the dough inside the bowl (grease it with some oil to prevent sticking)
- Cover and let it proof until the dough is double in size. It takes anywhere between 30 minutes to an hour to proof depending on weather conditions.
- After the dough has doubled in volume. Knock the air by punching a couple of times.
- Transfer the dough to a lightly floured surface. Using a rolling pin, flatten the dough (should resemble a thick flatbread). Cut 9 thick strips.
- Roll out each of the cylindrical logs and shape them into knots. Place them on a greased baking tray to prove further for 30 minutes.
- While the dough is proving, prepare the garlic butter and herb mixture and keep aside.
- Pre-heat the oven for atleast 15 minutes at 200 Degree Celsius (400 Degree F).
- After the dough is proved, brush the garlic butter and herb mix generously on the knots.
- Bake the Garlic Knots at 200 Degree Celsius (400 Degree F) for 25 minutes.
- After baking, apply the remaining garlic butter generously on the warm garlic knots and serve.
Notes
The salted butter used for "Garlic Butter" is soft butter that is measured and melted. By all means, add more as required.
Expert tips -
- Flour - Since we are using whole wheat flour, knead the dough for atleast 10 minutes. It would result in soft rolls.
- Water - Always use your judgement and NEVER add the entire quantity of water specified in the recipe. Quantity of water depends on weather conditions. Feel the dough as you knead!
- Proofing - If your dough is double in size, you are ready to shape and proceed with the remaining steps. Please note, in summers, the process is faster as compared to winters.
- Kneading - If you have a stand mixer, it makes the job much easier. However, If you are a beginner, I would strongly urge you to knead the dough using hands to understand the texture, quantity of water required to knead etc.
- Fat / Oil - Always incorporate fat or oil into the dough slowly as you knead.
- Sticky Dough or Added Excess Water - This error usually happens during the ingredients mixing stage. If you find the dough too sticky to knead, dust some flour and knead slowly. Remember only to dust the flour say 1/2 tsp at a time and not an entire cup of flour. Once you find the dough manageable, stop adding flour.