Gluten-Free Baking
Gluten-Free Sesame Bread Knots
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 14 h.
Ready in
Healthy, because
Even smarter
Sesame adds tons of flavor and protein as well to these knots.
You can use this dough in whtaever form you want, such as rolls instead of knots.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 3 ⅘ cups gluten-free bread flour (plus extra for dusting)
- 2 tsps active dry yeast
- 0.333 cup dried Milk powder
- 3 Tbsps sugar
- 1 ¼ tsps salt
- 1 cup warm water
- 3 Tbsps unsalted butter (melted and cooled)
- 1 egg (beaten)
- To finish
- 1 Tbsp unsalted butter (melted)
- Sesame seeds
Preparation steps
1.
Mix together the flour, yeast, dried milk and sugar. Add the salt and whisk to combine well.
2.
Add the water, melted butter and the egg and mix until combined. Knead for about 5 minutes until smooth.
3.
Place the dough in a lightly oiled bowl and cover with oiledcling film. Chill the dough for at least 12 hours.
4.
Line a large baking tray with non-stick baking paper.
5.
Turn out the chilled dough onto a lightly floured surface and sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking.
6.
Divide the dough into 10 or 12 equal pieces. Roll each piece of dough into a tight ball by rolling it on a wooden surface under the palm of your hand.
7.
Divide each ball into 3 equal pieces and roll into long thin ropes of equal length and place them side by side.
8.
Pinch one of the ends together and plait the pieces of dough. Pinch the remaining ends together and tuck the join under. Place, seam side down, on the baking tray, about 2" apart.
9.
Dust the rolls lightly with more flour. Cover the baking tray loosely with oiled cling film and place in a warm place for 40-60 minutes until doubled in size.
10.
Heat the oven to 190°C / 375°F.
11.
Brush the rolls with melted butter and sprinkle with sesame seeds. Bake for about 14 minutes, until the dough is very puffy and just beginning to brown. Remove from the oven and immediately cover the baking tray with a clean tea towel, tucking the ends of the towel under the baking sheet to create a loose seal. Allow the bread to cool for at least 30 minutes under the towel.
