It’s easier than it looks to shape dough into these bakery-worthy everything oatmeal knots with whole wheat flour, oats and a touch of honey.
My favorite jar in my spice drawer right now is everything bagel seasoning.
I put it on just about everything. Yes, I am an advocate of everything on everything and zero moderation.
The flavor that comes from a mix of poppy seeds, sesame seeds, garlic flakes, onion flakes and coarse salt adds so much.
I toss a simple batch of spaghetti with olive oil and everything seasoning. It’s even good on the most basic veggie scramble.
These are pretty mindless ways to use it—a tap of the container here and there.
Going back to its roots, I like topping homemade bread and crackers with everything seasoning.
And it doesn’t have to be a bagel. This spice mix is the true star of these everything oatmeal knots.
There is something so lovely about a bread basket at a restaurant with fancy shaped rolls, but braids can be intimidating to do at home.
If you can tie your shoes, you can transform a ball of dough into a knot.
This shouldn’t come as a big surprise. To start making the dough, you stir together a soupy version of oatmeal that includes oats, honey, butter, salt and boiling water.
It’s important to let it cool to room temperature otherwise the oatmeal will be too hot and kill the yeast.
In a small bowl, I combine yeast and warm water. Once it is foamy, I pour it into the oatmeal mixture.
Then I stir in flaxseed meal, whole wheat flour and all-purpose flour until it becomes a shaggy dough.
I turn it out on to my lightly floured counter and begin kneading, which I like to think of as an upper body workout / stress reliever.
After about 10 minutes, the dough is smooth and elastic. Then I let it rise for an hour and a half or so until it has doubled in size.
You will know the dough is ready when you take your fist and punch it down in the center, and it doesn’t spring back.
It makes it easier to divide the dough in half and then portion out each half into 12 pieces.
Roll each ball of dough into an 8-inch rope and tie it in a knot, tucking under the ends.
I place the knots on a sheet pan and give them about 30 minutes to rise again.
Then I brush the knots with egg wash and sprinkle on everything seasoning and some old-fashioned oats.
The rolls bake to a golden brown in 15 minutes.
You will find that these everything oatmeal knots have a wonderful wheat flavor with a little bit of sweetness from the honey.
It’s easier than it looks to shape dough into these bakery-worthy everything oatmeal knots with whole wheat flour, oats and a touch of honey.
Adapted from Cooking Light January 2008
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