Friday Food

Those of you who have been reading my blog for a while now, know that I have a serious love affair with bread! Yesterday, I made a batch of these very delicious oatmeal knots to eat with equally delicious vegetable beef soup.

When we ate them fresh from the oven, I simply could not restrain myself and ate four of them - yes, four! Try them, you'll love them as much as I do!!

Oatmeal Knots

Cooking Light Magazine

Ingredients

• 1 cup regular oats

• 1/2 cup honey

• 2 tablespoons butter

• 1 1/2 teaspoons salt

• 2 cups boiling water

• 1 package dry yeast (about 2 1/4 teaspoons)

• 1/3 cup warm water (100° to 110°)

• 1/4 cup flaxseed meal

• 3 cups whole wheat flour (about 14 1/4 ounces)

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided

• Cooking spray

• 1 teaspoon water

• 1 large egg

• 1 tablespoon regular oats

• 1 tablespoon poppy seeds

• 1 tablespoon sesame seeds

Preparation

Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.

Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes. Add yeast mixture to oats mixture; stir well. Stir in flaxseed meal.

Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest for 5 minutes.

Divide dough in half; cut each half into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll. Place each roll on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size.

Preheat oven to 400°.

Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls. Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls. Bake at 400° for 15 minutes or until golden. Cool on wire racks.

Yields 24 Rolls.

Guten Appetit!!