Ingredients
¾ cup of lukewarm water, should feel warm to the touch
1 tsp maple syrup
1 tsp active dry yeast, quick rise
2 1/2 cups all-purpose flour
1 tsp sea salt
4 Tbsp olive oil, divided
2 garlic cloves, minced
Chopped parsley
Vegan Parmesan
Red pepper flakes
Preparation
Preheat the oven to 450°F and line a baking sheet with parchment paper.
In a small bowl combine ¼ cup of the water, maple syrup and yeast. Stir and set aside for 5 minutes, until the yeast is foamy.
In a large bowl or a stand mixer fitted with a dough hook, combine the flours and sea salt. Add the yeast mixture, 2 tablespoons of olive oil, and the remaining ½ cup of water. Knead the dough with your hands or mix on medium-low speed in a mixer until the dough forms into a ball, about 5 minutes.
Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball and place it in a large bowl. Cover and put it in a warm place and allow the dough to rise for at least 30 minutes.
Once the dough has had time to rise, uncover and knead a few times before transferring to a floured surface. Cut the dough into 10 equal sections and roll each section into an 8-inch long rope. Grab the ends of each dough rope, tie it into a knot shape, and tuck in the ends. Place on the baking sheet.
In a small bowl, combine the remaining 2 tablespoons of olive oil and the garlic. Set aside.
Bake the knots for 11 to 13 minutes or until golden brown on the outside. Brush the garlic oil on top and sprinkle with fresh parsley, sea salt, parsley, parmesan and red pepper flakes.