July 16, 2009

Granary Knots

TM Granary Knots

MUNCH RATING: 4/5

These rolls taste nice, but when you shape the dough into knots (which was harder than it sounds) they end up looking quite ugly!

They include granary flour we used (which is a trademark of the Hovis brand) so I would definitely make these again, but just shape them into normal rolls!

  • Makes: 12-16
  • Oven temperature: Gas mark 7/425°F/220°C
  • You will need: 2 greased baking sheets

Ingredients:
  • 225g (8oz) strong white flour
  • 1 level teaspoon salt
  • 225g (8oz) granary flour
  • 1 teaspoon dried yeast
  • 150ml milk mixed with 150ml hot water
  • half teaspoon malt (this is for flavour, so optional)
  • 20g butter, melted
  • beaten egg or milk to glaze
  • poppy or sesame seeds to top

Directions:
  1. Sift the white flour and salt into a large mixing bowl and then add the granary flour.
  2. Blend the yeast with a little of the milk/water and add to the flour together with the melted butter, the remaining liquid and the malt. Mix to a soft dough.
  3. Place on a lightly floured board and knead well for about 10 minutes or until the dough is smooth and will spring back when lightly pressed (make sure your hands are clean before you start kneading otherwise the dough will just remain sticky).
  4. Fold the dough back on itself towards the centre a few times, then place the ball of dough into a bowl with the seam side down. Cover and leave to prove in a warm place until doubled in size.
  5. Knock back the dough by gently pressing down with your fingertips to release the air.
  6. Cut the dough into equal size rectangular pieces and flatten out. Fold the edge furthest away from you into the centre and do the same with the edge closest to you, then fold the whole rectangle in half lengthways so you have a sausage shape. Roll this on the board a few times so you it is about 15 cm long, then tie it into a knot (sorry if this didn't make much sense but it's quite hard to explain!).
  7. Place your knots onto your greased baking sheets and leave to prove in a warm place until doubled in size.
  8. Preheat the oven to Gas mark 7/425°F/220°C.
  9. Carefully glaze the rolls with the beaten egg or milk and sprinkle with seeds.
  10. Bake for about 10 minutes. To test if the rolls are cooked, tap the bottoms, they should sound hollow. Cool on a wire rack.

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