Oatmeal Knots Food

OATMEAL KNOTS

Steps:

• 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.
• 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.
• 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 (85F), free from drafts, for 30 minutes or until doubled in size.
• Preheat oven to 400°F.
• 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 for 15 minutes or until golden.
• Cool on wire racks.

GARLIC KNOTS

Steps:

• Preheat oven to 400 degrees with oven racks in upper and lower thirds of oven. Lightly oil 2 large baking sheets.
• Divide pizza dough in half. Keep half of dough covered with a clean kitchen towel. Gently roll out other half into a 10" square on a lightly floured surface with a lightly floured rolling pin. Use hand to pull corners, if dough is very elastic. Cover with a clean kitchen towel and allow to rest about 3 minutes.
• Cut dough square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3" wide). Cover strips with clean kitchen towel.
• Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knot 1" apart in staggered rows on 1 large baking sheet. Keep knots covered with clean kitchen towel.
• Roll out and cut remaining dough, then form into knots and arrange on second baking sheet.
• Bake, switching position of baking sheets halfway through baking, until golden, 20-25 minutes.
• While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
• Knots can be baked, but not coated 2 hours ahead. Reheat on a large baking sheet in a preheated 350 degree oven until hot, 3-5 minutes. Toss immediately with garlic oil and sprinkle with cheese and parsley.