Flakey garlic bread with cheese
I used a bread recipe with coarse grains, to make these a little healthier, but all the butter and cheese make these twist rolls rich ad decadent. If you want them white, use a regular white roll dough.
350 g plain flour, plus a little extra for kneading
200 g wholemeal flour
0,5 dl flax seeds
0,5 dl sunflower seeds
0,5 dl oatmeal( blend in a food processor)
1 ½ tsp salt
1 teaspoon sugar
3,5 -4 dl water luke warm water
10 g instant yeast
40 g unsalted butter, melted
200 g butter, room temperature
1 whole garlic bulb, minced
1,5 dl chopped fresh parsley, chopped
1,5 dl grated cheese
Mix butter, garlic and parsley
Tip all the dry ingredients into a large mixing bowl. Add the butter and three-quarters of the water, and turn the mixture around with your fingers. Add water a little at a time until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add more, you want dough that is soft, but not soggy. Work the dough by folding the edges into the middle, keep going until the mixture forms a rough dough.
Flour the work surface, then tip the dough onto it and begin to knead. Keep kneading for 5–10 minutes until the dough starts to form a soft, smooth skin.
When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size,at least 1 hour.
Dust your work surface with flour and tip your dough onto it. Knock the air out of the dough by folding it inwards repeatedly until the dough is smooth. Roll the dough into a square and cover 2/3 of the dough with the butter mix. Fold the 1/3 without butter over half of the buttered part and fold the last 1/3 over that again. Fold the two short edges towards the middle, se picture above. Wrap the dough in plastic and put it in the fridge for about 30 minutes.
Roll the dough flat and fold the same way as earlier, repeat once more but this time you sprinkle the shredded cheese on the flattened dough. Fold and wrap again and place it in the fridge one last time.
Roll the dough into a rectangle 30 cm wide and 0,5 cm thick, cut it into 2 cm strips, twist and tie the strips into knots. You can do what ever you want, roll the rectangel and cut into slices to make swirls.
Place the knots on a baking paper lined baking tray.
Put the tray into a clean plastic bag. Leave to prove for about an hour, until the dough is at least doubled in size. Heat your oven to 200C and bake the knots in the middle of the oven for 15 minutes or until golden.
Cool on a wire rack.