Whole Wheat Garlic Knot Recipe – Easy Italian Bread with Herbs

Last Updated on 4 months by Neha Deshmukh

Whole Wheat Garlic Knot Recipe – Easy Italian Bread with Herbs

Hey everyone! If you’re anything like me, the smell of freshly baked bread is pure heaven. And these aren’t just any bread – they’re soft, chewy, garlicky, herby knots of goodness. I first made these whole wheat garlic knots when my kids were begging for something a little special with their pasta, and they’ve been a family favorite ever since. They’re surprisingly easy to make, even if you’re not a seasoned baker, and the whole house will smell amazing!

Why You’ll Love This Recipe

These whole wheat garlic knots are the perfect side dish, snack, or even a light meal. They’re wonderfully soft and flavorful, thanks to the garlic-herb butter. Plus, using whole wheat flour adds a lovely nutty taste and a bit of extra goodness. They’re a step up from regular bread, but still totally achievable for a weeknight!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful knots:

• 3 cups whole wheat flour (approx. 375g)
• 2.25 tsp instant yeast (approx. 7g)
• 1 tbsp sugar (approx. 12g)
• 1 tsp salt (approx. 6g)
• 1.5 cups lukewarm water (approx. 360ml)
• 2 tbsp olive oil (approx. 30ml)
• 4 tbsp melted butter (approx. 56g)
• 4 cloves garlic, minced
• 1 tbsp Italian herbs (approx. 7g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Whole Wheat Flour: Benefits and Substitution Options

I love using whole wheat flour for the added fiber and flavor. It gives these knots a lovely texture. If you don’t have whole wheat, you can substitute it with all-purpose flour, but the texture will be slightly different. You could also do a 50/50 blend for a happy medium!

Instant Yeast: Understanding Bloom Time

Instant yeast is super convenient because you don’t have to bloom it, but blooming it ensures it’s active. We’re going to bloom it just to be sure! It’s a quick step that gives you peace of mind.

Olive Oil: Choosing the Right Variety

A good quality olive oil adds a lovely flavor. Extra virgin olive oil is great, but a regular olive oil works just fine for the dough. Save the fancy stuff for drizzling on top!

Garlic: Regional Variations & Flavor Profiles

Fresh garlic is always best, in my opinion. I prefer using Indian garlic, which has a particularly strong and pungent flavor. But any variety will work – adjust the amount to your taste!

Italian Herbs: Blend Composition & Fresh vs. Dried

I usually use a pre-mixed Italian herb blend (oregano, basil, rosemary, thyme, marjoram). You can also make your own! Dried herbs are perfectly fine, but if you have fresh, use about three times the amount.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s proof the yeast. Mix the instant yeast with the sugar and ½ cup (120ml) of lukewarm water. Let it sit for 5-10 minutes until it gets foamy. This tells us the yeast is alive and kicking!
2. While the yeast is blooming, sift the whole wheat flour 2-3 times and mix in the salt. Sifting makes the knots lighter and fluffier.
3. Pour the yeast mixture into the flour. Gradually add the remaining 1 cup (240ml) of water, mixing until a sticky dough forms.
4. Now for the kneading! Turn the dough out onto a lightly floured surface and knead for about 10 minutes, adding the olive oil a little at a time. You want a smooth, elastic dough. It’s a good workout, I promise!
5. Place the dough in a lightly greased bowl, turning to coat. Cover and let it proof in a warm place until doubled in size – usually about 30-60 minutes.
6. Once doubled, gently punch down the dough to release the air. Roll it out into a thick flatbread (about ½ inch thick) and cut into 9-11 strips.
7. Now for the fun part – shaping the knots! Tie each strip into a simple knot. Place the knots on a greased baking tray.
8. Cover the knots and let them proof again for another 30 minutes. They’ll puff up a little.
9. Preheat your oven to 200°C (400°F). While the oven heats, melt the butter and mix in the minced garlic and Italian herbs. This is our glorious garlic-herb butter!
10. Brush the proofed knots generously with the garlic-herb butter.
11. Bake for 25 minutes, or until golden brown.
12. As soon as they come out of the oven, brush them with the remaining garlic-herb butter. This is key for maximum flavor!

Expert Tips

A few little things that can take these knots to the next level:

Kneading Techniques for Perfect Dough

Don’t be afraid to really get in there with the kneading! Push, fold, and turn. It develops the gluten, which gives the knots their chewy texture.

Achieving the Ideal Proofing Environment

A warm, draft-free spot is ideal for proofing. You can even turn your oven on to the lowest setting for a few minutes, then turn it off and place the dough inside.

Garlic-Herb Butter: Flavor Enhancement Tips

Don’t skimp on the garlic! And feel free to add a pinch of red pepper flakes for a little heat.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Garlic Knots: Substitute the butter with vegan butter and you’re good to go!
• Gluten-Free Garlic Knots (Using Alternative Flours): My friend, Priya, who is gluten-free, uses a blend of rice flour, tapioca starch, and potato starch. It takes a little experimentation to get the right consistency.
• Spice Level Adjustment: Adding Chili Flakes: A pinch of red pepper flakes in the garlic-herb butter adds a lovely kick.
• Festival Adaptations: Christmas & New Year’s Eve: Shape the knots into wreaths or stars for a festive touch!

Serving Suggestions

These garlic knots are amazing with pasta, soup, or salad. They’re also fantastic on their own as a snack. My family loves them with a side of marinara sauce for dipping.

Storage Instructions

Store leftover garlic knots in an airtight container at room temperature for up to 2 days.

FAQs

Let’s answer some common questions:

What type of flour is best for these garlic knots?

Whole wheat flour adds a lovely flavor and texture, but all-purpose flour works too!

Can I make the dough ahead of time?

Yes! You can make the dough a day ahead and store it in the refrigerator. Just let it come to room temperature before shaping the knots.

How do I know when the dough has proofed enough?

The dough should have doubled in size and feel light and airy.

Can I freeze these garlic knots?

Yes, you can freeze them after baking. Let them cool completely, then wrap them tightly in plastic wrap and store them in the freezer for up to 2 months.

What’s the best way to reheat leftover garlic knots?

Pop them in the oven at 180°C (350°F) for a few minutes to crisp them up, or microwave them for a few seconds. A quick brush with a little melted butter helps too!

Enjoy! I hope you love these whole wheat garlic knots as much as my family does. Happy baking!