Seeded Whole Grain Beer Knots

Seeded Whole Grain Beer Knots

Rated:
Recipe Rating: 3.68075
Makes 12 rolls
These crusty and chewy seeded rolls are the perfect addition to any cozy meal. Serve them alongside roasted meat, sausages or beef stew — or make them the star of the spread with supporting players such as cheddar cheese, whole grain mustard and pickled vegetables. Plan in advance because you’ll need to make the sponge the night before you serve the rolls.
Ingredients: 
  • Sponge
  • 1 (12-ounce) bottle brown ale, at room temperature
  • 1/2 teaspoon active dry yeast
  • 3 cups all-purpose flour
  • Dough
  • 1/2 teaspoon active dry yeast
  • 1/4 cup warm water (105° to 110°F)
  • 1 cup whole spelt flour
  • 2 cups whole wheat flour, plus more for dusting
  • 1 tablespoon coarse sea salt
  • 1/2 cup cool water
  • 2 tablespoons sunflower seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon coarse sea salt
  • Seed Topping
  • 2 tablespoons poppy seeds
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Method: 
To make sponge, in a medium bowl, combine beer and yeast and stir a few times. Let stand until yeast has dissolved, 3 to 4 minutes. Mix in all-purpose flour by hand or with a wooden spoon until evenly incorporated. Cover loosely and let sit at room temperature for 10 to 12 hours.  

To make dough, transfer sponge to the bowl of a stand mixer fitted with the dough hook. Add yeast, warm water, spelt flour, whole wheat flour and salt. Begin mixing on low speed. When dough starts to come together, add cool water to make a dough of medium consistency (not dry but not too wet). Continue to mix on the lowest or second-lowest speed until a smooth dough forms, 5 to 7 minutes. Turn dough out onto a lightly floured surface and form into a ball. Return to the bowl, cover loosely and let sit in a warm spot until dough is almost doubled in size, about 1 hour.  

Turn dough out onto a lightly floured surface and divide into 12 equal rectangles. Roll a piece into a 12 inch-rope and tie into a knot. Repeat with remaining dough pieces.  

Line 2 rimmed baking sheets with parchment paper. To make topping, combine poppy seeds, sesame seeds, sunflower seeds, fennel seeds and salt in a wide pie plate. Quickly dip the top of each roll into a small bowl of water, and then press the roll gently into seed mixture. Place 6 rolls on each prepared baking sheet. Cover with plastic wrap and let sit in a warm spot until rolls are almost doubled in size, 45 minutes to 1 hour.

Meanwhile, position 1 rack on the bottom and 1 rack in the middle of the oven. Preheat the oven to 500°F. Place a metal baking pan on the lower rack to use for creating steam.

When rolls are ready to bake, carefully pour about 1/2 cup water into the hot pan in the oven and immediately close the door. Wait about 2 minutes for the steam to settle, then quickly place 1 baking sheet on the middle rack (you can bake both pans if your oven is large enough). Lower the oven temperature to 450°F and bake until rolls are golden brown, 15 to 20 minutes.

Transfer rolls to a wire rack and cool. Serve warm or at room temperature.
Nutritional Info: 
Per Serving: 250 calories (20 from fat), 2.5g total fat, 710mg sodium, 47g carbohydrates, (5 g dietary fiber), 8g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.