Okay. We’re doing a bread thing today. These rosemary seeded bread knots are simple to make and are perfect for your holiday table or with a hearty soup.
As much as I love bread… like a lot… I don’t really make it very often. But sometimes ya gotta make an exception and heed the call of the dough. Rosemary Seeded Bread Knots are my thing today.
These are a perfect fancy little side dish number to serve at a holiday buffet party. Or the main event of Thanksgiving dinner itself. Yes folks, we are almost there!!!! Okay. The thing you need to know about making these little bread knots is that the first knot you make will more than likely look a little more like a coiled snake than a knot. But once you get the hang of rolling that dough, you will find it probably one of the most soothing and meditative experiences of this busy holiday season.
They’re also gonna turn you into a hero at the dinner table. And the biggest reason to make this bread knots is because they are BFF’s with this Miso Sweet Potato Soup. Ahhh… yes the soup and bread combo of winter necessity. Because in between turkey and party food and all the chocolate and just one more mint chocolate mocha, your body is gonna be craving the simple and soothing soup/bread busy weeknight dinner option.
The other time saving/ life giving quality of this bread is that it freezes beautifully. If that’s the busy girl option that you go for, then you want to follow the directions below right up until you actually make the knots. Then, once you’ve rolled the knots, pop them on a tray and place them in your freezer. Once they’ve frozen you can take them off the tray and pop them into a ziplock bag or a container and save them for when you need them most. To bake them after frozen, simply defrost them and let them come to room temperature for about 30 minutes. Brush them with egg wash and sprinkle them with seeds. Bake and enjoy with lots of cold butter and hot soup. Happy Winter!
Rosemary Seeded Bread Knots
- 250 ml warm water
- 2 tsp dried yeast
- 1 Tbsp caster sugar
- 375 bread flour
- 1 tsp sea salt
- leaves thyme
- 1 egg beaten with a sprinkle of salt
- For spinkling:
- sesame seeds
- caraway seeds
- black onion seeds sea salt
- Pre heat the oven to 220c.
- In a bowl combine the water yeast and sugar. Set aside for 5 minutes until the mixture is foamy.
- Place the flour, salt, rosemary and in a large bowl.
- Add the yeast mixture to the flour mixture and mix until combined. You can do this on a stand mixer
- fitted with the dough hook or you can do it by hand.
- Place the dough in a lightly greased bowl and cover for about 40 minutes or until doubled in size.
- Knock the dough back and roll it out into a large rectangle.
- Cut the dough into strips and tie each strip into a knot.
- Brush with the beaten egg and sprinkle with the seed mixture.
- (If you are freezing the knots now is the time to get them into the freezer)
- Bake in the pre-heated oven for 12-15 minutes, or until golden and baked through