Oat Knots
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 25 mins |
| Total Time | 15 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 50 g rye flour
- 150 g wheat flour, 550
- 200 g water
- 2 g yeast
For the dough:
- 250 g wheat flour, 550
- 100 g wheat flour, 1050
- 100 g wheat flour (whole rain)
- 230 g water
- 10 g yeast
- 14 g salt
- 80 g oatmeal
- 10 g honey, or 1 teaspoon
Print Recipe
Pin Recipe Instructions
- For the pre-dough mix the ingredients well and cover with cling film and leave to stand overnight (approx. 12 hours) at room temperature.
- Roast the oatmeal in a pan without oil and let it cool.
- Mix the flour, add the remaining ingredients, the oat flakes and the starter dough and knead well. Cover and let rise for 1 hour.
- Place the dough on the work surface and divide into 12 parts, shape each into a roll and let it relax for a moment.
- Now shape each into a knot. To do this, twist the strands of dough like a normal knot, but do not pull too tight, then loop the strand that lies under the knot upwards and pin it in the middle. Put the other strand from below through the hole in the middle so that a small bump can be seen in the middle.
- Place the knots on a baking sheet and let rise again for 1 1/2 hours covered.
- Preheat the oven in time to 220 degrees. Bake the knots well swathed and bake for about 20-25 minutes until golden brown.
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