I do like making us some interesting bread for a weekend lunch – it makes such a welcome change from the boring sliced bread we’re normally forced to buy. Little S’s sesame allergy means all bakery products are out of bounds and the ready packed varieties are also few and far between. Our bread options get rather monotonous and I so like giving her the opportunity to try all types of gorgeous, fresh baked bread as there is not much better that warm home baked loaves. I found that if I make a bigger batch and freeze half then we always have something interesting to hand. This recipe provides a double whammy of interesting flavour coupled with shape.I think shape is just as important as flavour/smell in making something basic become special. I’ve always found knot shapes particularly appealing and whilst looking complicated, they are so easy to make. You effectively roll out a sausage shape but taper the ends slightly and then tie in a loose knot – simple! The garlic and herb in this recipe adds a subtle twang, enough to get the gist but nothing too overpowering, just as I like it. However, if you’re more of a garlic fan than me, add more and then you can crank it up as much as you like!
Garlic Herby Knots
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 12 rolls
300ml oat milk
2 tbsps dairy-free spread
1 tbsps syrup
400-450g strong white bread flour
1 tbsp dried yeast
1 tsp salt
1 tbsp chopped chives
2 tbsp chopped fresh parsley
1 clove garlic, crushed
oat milk, for brushing
rock salt for sprinkling
- Warm the oat milk, spread and syrup together until the spread has melted. Set aside to cool slightly.
- Sift the flour into a large bowl. Stir in the yeast and salt.
- Stir in the herbs and garlic, and a good grind of black pepper.
- Pour the milk mixture into the flour. Mix until it has come together to make a soft dough.
- Turn out and knead for 5-10 minutes until the dough is smooth and springy.
- Place back in the bowl, cover with oiled cling-film and leave to rise for about an hour (it should double in size).
- Once the dough has risen, knock back and knead again to form a smooth ball.
- Cut into 12 even sized pieces and roll each into a sausage with tapered ends. Tie in a knot and place on a lightly oiled baking sheet.
- Loosely cover with oiled cling-film and leave to rise for 30 minutes.
- Preheat the oven to 220 degrees Centigrade/210 degrees fan/Gas Mark 6
- Remove the cling-film. Brush the tops with oat milk and sprinkle on the salt and pepper.
- Bake for 15-20 minutes, until golden and sounding hollow when tapped.
- Cool on a wire rack.