madlinalexandra:

Pesto Knots

1/4 cup (60 ml) lukewarm wate

1 teaspoon pure maple syrup

2 1/4 teaspoons active dry yeast

105 g (3/4 cup) whole spelt flour, divided

33 g (packed 3/4 cup plus 1 tablespoon) fresh basil leaves, divided

1/3 cup (80 ml) unsweetened plain vegan milk, more as needed

1/4 cup (60 ml) olive oil, divided

9 g (1 tablespoon) pine nuts

8 g (1 tablespoon) nutritional yeast

1 tablespoon (15 ml) ume plum vinegar

5 cloves garlic, minced, divided

1 teaspoon white miso paste

1/2 teaspoon fine sea salt

Pinch of ground black pepper

120 g (1 cup) white whole wheat flour, more as needed

Nonstick cooking spray

Stir together the water, maple syrup, and yeast in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes for the yeast to activate. Mix in 35 g (1/4 cup) of the spelt flour. Let sit for 30 minutes.

Combine 30 g (3/4 cup) of the basil, milk, 3 tablespoons (45 ml) of the oil, pine nuts, nutritional yeast, vinegar, 3 cloves of the garlic, miso, salt, and pepper in a small blender. Process until completely smooth. Pour into the yeast mixture and add the remaining 70 g (1/2 cup) whole spelt flour and the whole wheat flour. Knead for 5 minutes to form a smooth and cohesive dough. Add an extra 1 tablespoon (15 ml) milk or (8 g) white whole wheat flour if needed to make a soft, slightly tacky dough. It should not be sticky. Alternatively, the dough may be kneaded by hand on a lightly floured surface. Form the dough into a ball.

Lightly coat a medium-size bowl with cooking spray and put the dough in the bowl, turning it over so the oiled side is facing up. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 2 hours.

Combine the remaining 2 cloves garlic and remaining 1 tablespoon (15 ml) oil in a small bowl.

Line a baking sheet with parchment paper or a silicone baking mat.

Deflate the dough on a lightly floured surface. Cut into 8 equal pieces. Roll each piece into a 12-inch (30 cm) rope. Tie a knot close to the center of the dough, tuck under the ends, and place on the baking sheet. Repeat with the remaining pieces. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 1 hour.

Preheat the oven to 400°F (200°C, or gas mark 6).

Remove the kitchen towel and bake the dough for 13 to 15 minutes, until the bottoms sound hollow when tapped with your knuckles.

Use a spoon to drizzle the garlic oil on the knots. Mince the remaining 3 g (1 tablespoon) basil and sprinkle over the rolls.

 

http://www.weeklyveganmenu.blogspot.com/2013/05/whole-grain-vegan-baking-blog-tour-and.html

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