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These rosemary seeded bread knots are are simple to make and are perfect for your holiday table or with a hearty soup.
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Rosemary Seeded Bread Knots

These rosemary seeded bread knots are simple to make and are perfect for your holiday table or with a hearty soup. Made using a basic bread dough.
Course Bread, Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6 Servings
Calories 248kcal

Ingredients

  • 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:
  • rosemary
  • sesame seeds
  • caraway seeds
  • black onion seeds sea salt

Instructions

  • 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