Ingredients:
- 1 1/2 cups Multigrain Flour (I use Bob’s Red Bill)
- 1 package Active Dry Yeast, or 1 tablespoon
- 1/4 teaspoon sugar
- 1/2 teaspoon sea salt
- 1/4 cup olive oil, divided in half
- *optional* 1 ml THC oil, I prefer Indica (beginners should start with 0.5 ml per person per serving)
- 1/4 cup dairy free butter, or ghee
- 4-5 cloves garlic, minced
- 2 tablespoons parsley, minced
Instructions:
- In a kitchen stand mixer, or large bowl, combine the flour, sugar, yeast, and salt with a paddle mixer
- Add in the water, about 1/2 a cup- but eyeball it to get the right dough consistency, 1 tablespoon of olive oil and continue mixing until combined. You can switch out the paddle to a dough hook at this time to finish the kneading process. If the dough Is took wet, add more flour. If it’s too dry, add more water.
- Once the dough forms into 1 ball, transfer it to a bowl greased with 1 tablespoon of olive oil. Cover and let rise for 90 minutes in a warm place
- Once the dough has almost doubled in size, turn it onto a floured surface and dived into 8 equal parts. Form into a roll, like a snake, and then tie into a knot. Repeat with remaining dough
- Cover with a damp cloth and let rise for 20 minutes more
- Meanwhile, preheat the oven to 400F degrees and prepare the herb oil by combining all the remaining ingredients in a small bowl
- Bake the garlic knots for 20 minutes, or until golden brown and then brush the oil on top once they have cooled slightly.
- Use the rest of the herb oil for dipping, and enjoy!
