BBD #19 – Chive Knots

Lovely Cinzia from Cindystar invites us to share a virtual pic-nic for Bread Baking Day. The theme she has chosen is Spring Country Breads.

The flowers are edible too.

Until yesterday I didn’t know what bread to bake for the pic-nic, but then I saw the beautiful chives flowers that just burst open to reveal purple globes of tiny flowers and I knew what to make. Chive Knots!

For the dough I slightly adapted my foolproof recipe for Mutschli. I just added the finely chopped chive and replaced some of the flour with Spanish whole wheat flour. Spanish whole wheat flour looks not like Swiss whole wheat flour. The Spanish version looks like normal flour with some shredded corn in it. Anyway the knots are delicious, the mild oniony flavor of the chives goes well with everything savory.

Chive Knots
makes 16 knots

400 g flour
100 g whole wheat flour
60 g refreshed active sourdough
15 g fresh yeast
2 ts sugar
100 g lukewarm milk
100 g water
10 g salt
chives

Dissolve yeast and sugar in 50 g of the water. With the rest of the water dissolve sourdough. Mix flours, add dissolved yeast and sourdough. Mix on low speed 1.5 (Bosch MUM 8) for 4 minutes. Add salt and mix another 4 minutes on a higher speed 2 (Bosch MUM 8), add the chives towards the end of kneading

Cover and let the dough rise for 60-75 minutes. If necessary make after 35 minutes one stretch and fold.

Chop chives finely.

Divide the dough into 16 pieces, and roll each into a rope about 20 cm long; tie each rope into a knot.

Place the knots on parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

Preheat oven to 230 C/210 C/fan bake for 17-20 minutes. Remove from the oven and brush the knots immediately with water. Cool on a wire rack.

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