Irresistibly Fluffy Multigrain Garlic Knots: A Wholesome & Flavorful Homemade Recipe
Prepare to meet your new favorite bread! These homemade multigrain garlic knots are truly a double threat – exquisitely scrumptious and wonderfully hearty. Each knot boasts a complex, nutty flavor from a blend of whole grains, perfectly complemented by a generous coating of rich butter and aromatic garlic. They are the ultimate comfort food, striking an ideal balance between indulgent flavor and wholesome ingredients that will leave you feeling satisfied without an ounce of guilt.
This recipe was developed in partnership with Red Star Yeast, a brand I trust and love for consistent baking results.
Embracing the Multigrain Movement: Why Wholesome Flours Make All the Difference
Lately, my kitchen has been on a delightful journey to “multigrain-ify” many of my go-to yeast recipes. This isn’t just about feeling a little better when I indulge (though that’s certainly a bonus!); it’s primarily because I’ve truly fallen in love with the unparalleled taste and texture that multigrain breads offer. There’s a depth of flavor, a nutty complexity, and a satisfying chewiness that you simply don’t get with conventional white flour alone. These qualities elevate any yeasty carb into something truly special, adding an extra layer of enjoyment to every bite.
The Perfect Harmony of Hearty & Tender
One common concern with introducing whole grains to beloved recipes is the potential loss of that coveted light and soft texture. I completely understand this apprehension, and rest assured, there’s absolutely no need to worry with these garlic knots! They aren’t 100% whole grain for precisely this reason. My goal was to create rolls that are undeniably heartier and more robust in flavor, yet still maintain a delightful tenderness that melts in your mouth.
To achieve this perfect balance, the recipe thoughtfully combines all-purpose flour with a selection of wholesome grains: nutrient-rich whole wheat flour, distinctive rye flour, wholesome flax seeds, and comforting old-fashioned rolled oats. This blend ensures that you get all the fantastic benefits and complex flavors of the whole grains, while the touch of all-purpose flour keeps the crumb beautifully soft and pliable. It’s a win-win situation, delivering both nutrition and an exquisite eating experience.
(For those who are keen on making garlic knots that are entirely whole grain, you can certainly experiment by substituting the all-purpose flour with additional whole wheat flour. Just be prepared for a slightly denser texture, which some bakers absolutely adore!)
Can We Call Them Healthier? Indulgence Meets Wholesome Goodness
The eternal question: can a roll generously coated in butter and garlic truly be called “healthier”? Perhaps not in the strictest sense of a diet food, but I’m going to wholeheartedly say yes anyway! The inclusion of diverse whole grains — whole wheat, rye, oats, and flax seeds — significantly boosts the fiber content, adds essential nutrients, and provides a much more complex carbohydrate profile compared to standard white flour rolls. These wholesome additions contribute to a more sustained energy release and a deeper sense of satiety.
So, while the butter and garlic certainly add a layer of delicious indulgence, the foundation of these rolls is undeniably more nutritious. This means you can absolutely enjoy three (or more!) of these flavorful, hearty knots with your dinner without a single pang of guilt. It’s about making conscious choices to enjoy favorite foods in a more balanced way, and these multigrain garlic knots are a testament to that philosophy.
The Art of Homemade Bread: Tips for Perfect Multigrain Garlic Knots
Baking with yeast can seem intimidating to some, but it’s an incredibly rewarding process, especially when you use a reliable product like Red Star Yeast. The key to successful yeast baking often comes down to a few simple factors. First, ensure your water temperature is just right – warm enough to activate the yeast but not so hot that it kills it. The 120-130°F range specified in the recipe is ideal for active dry yeast.
Another crucial step is kneading. While a stand mixer with a dough hook makes the job effortless, hand-kneading is equally effective and a wonderfully therapeutic experience. You’ll know your dough is perfectly kneaded when it becomes smooth and elastic, readily clearing the sides of the bowl. Don’t be tempted to add too much flour; a slightly sticky dough often results in a more tender crumb.
Proofing, or allowing the dough to rise, is where the magic happens. A warm, draft-free spot is your dough’s best friend. Watching the dough double in size is incredibly satisfying, signifying that your yeast is hard at work creating those beloved airy pockets. After the first rise, gently punching down the dough releases the gases, preparing it for shaping. The simple act of rolling each piece into a rope and tying it into a knot is part of the fun – no need for perfection here, rustic charm is part of their appeal!
The Grand Finale: Buttery, Garlicky Perfection
After the golden knots emerge from the oven, fragrant and inviting, it’s time for the crowning glory: the garlic butter. This isn’t just an afterthought; it’s an integral part of the experience. Melting butter with freshly minced garlic until it’s wonderfully fragrant creates an intoxicating aroma that will fill your kitchen. A touch of salt enhances the savory notes, and fresh chopped parsley adds a beautiful pop of color and a fresh, herbaceous finish.
Brushing this rich, aromatic butter over the warm rolls immediately after baking allows it to seep into every crevice, creating an explosion of flavor in each bite. The warmth of the rolls helps the butter absorb perfectly, resulting in an incredibly moist and flavorful exterior. Serve these immediately to enjoy them at their absolute best – hot, fresh, and undeniably delicious. While they are certainly best enjoyed on the day they are made, any leftovers can be stored in an airtight container at room temperature for up to three days, though I doubt they’ll last that long!
Serving Suggestions and Versatility
These multigrain garlic knots are incredibly versatile and make a fantastic accompaniment to a wide array of dishes. Imagine them alongside a hearty pasta dish, soaking up rich tomato sauce, or served with a warming bowl of soup on a chilly evening. They are excellent with a crisp green salad, providing a satisfying contrast in texture and flavor. Even as a stand-alone snack, perhaps with a sprinkle of Parmesan cheese, they are utterly delightful. Their wholesome base makes them a great option for family dinners, potlucks, or simply as a comforting treat for yourself.
The complex flavors from the whole grains and the irresistible garlic-butter coating ensure these knots will be a memorable addition to any meal. This recipe truly offers a delicious way to incorporate more wholesome ingredients into your diet without sacrificing an ounce of flavor or the joy of a perfectly baked, fluffy roll. Give them a try, and prepare to be amazed!
Multigrain Garlic Knots Recipe
Pin Recipe
Leave a Review
Ingredients
For the knots:
- 1 cup water (250 ml)
- ⅓ cup unsalted butter (72 grams)
- ¼ cup honey (85 grams)
- 1 ½ cups whole wheat flour (170 grams)
- ¼ cup rye flour (26 grams)
- ⅓ cup old fashioned rolled oats (28 grams)
- ¼ cup flax seeds (35 grams)
- 2 ¼ teaspoon Red Star Active Dry Yeast (1 package, 7 grams)
- 2 teaspoons salt
- 1 large egg
- 1 ½ cups all-purpose flour (180 grams)
- 1 large egg + 1 teaspoon water , for egg wash
For the garlic butter:
- ⅓ cup unsalted butter (72 grams)
- 4 cloves garlic , minced
- 1 teaspoon salt
- ¼ cup parsley , chopped (15 grams)
Instructions
-
Warm the water, butter and honey in a small saucepan over medium low heat until butter is melted. Stir until smooth. Remove from heat and let cool for 5 minutes, or until 120-130°F.
-
In the bowl of a stand mixer fitted with a dough hook, combine the whole wheat flour, rye flour, oats, flax seeds, yeast and salt. Add the warm butter mixture and egg and mix until combined. With the mixer on low speed, add the all-purpose flour ¼ cup at a time until dough clears the bowl but is still slightly sticky to the touch (you may not need all of the flour).
-
Knead the dough on medium speed until smooth and elastic, about 5-7 minutes. Place the dough in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
-
Gently punch down the dough to release gases and knead a few times. Let rest for about 5 minutes.
-
Divide the dough into 12 equal pieces. Roll each piece into a rope about 10 inches long. Use your fingers to tie the dough into a knot. Place on a sheet pan lined with parchment paper. Cover with plastic wrap and let rise for 30-60 minutes, or until doubled.
-
Preheat oven to 375°F. Brush the knots with the egg wash and bake until golden, about 20 minutes.
-
To make the garlic butter, melt the butter in a small saucepan over medium low heat. Add the garlic and let cook for 1-2 minutes until fragrant. Add the salt and parsley. Brush butter over the warm rolls. Serve immediately.
-
Rolls are best the day they are made, but will keep in an airtight container at room temperature for 3 days.
Disclosure: This post is sponsored by Red Star Yeast, and I was provided with compensation for its development. As always, all opinions expressed here are entirely my own. I am committed to supporting partnerships with brands that I genuinely love and believe in, bringing you recipes and products I genuinely recommend.
Be sure to visit Red Star Yeast on their official website for more baking inspiration, and follow them on Twitter, Facebook, Pinterest, and Google+ for their latest updates and tips.