- 1 cup warm water
- 1 tablespoon yeast
- 2 cups whole wheat flour
- 1-1/2 cups bread flour
- Pinch of salt
- 1 can garbanzo beans, drained and rinsed
- 1/4 cup water
- 6 large (fresh) basil leaves, chopped
- Mix the yeast into the warm water and let sit until bubbly. About 5 minutes.
- Puree garbanzo beans with 1/4 cup water and the basil leaves.
- Mix the water/yeast with 2/3 of the garbanzo puree and set aside.
- In a large bowl, whisk together the flours and salt. Then make an indent in the middle and pour in the wet ingredients.
- Mix together and then knead with your hands to form a smooth, elastic ball.
- Cover bowl with lightly oiled plastic wrap and let rise in a warm spot for 2 hours.
- Then divide ball into two — pack one away and use the other one to make 12 dough-knots.
- Preheat your oven to 425 degrees F. If you have a pizza stone, let it preheat. If not, a regular pan should do the trick.
- Bake for 12 to 15 minutes. Until golden.
For the garlic topping, combine 1 tablespoon minced garlic with 3 tablespoons olive oil. You can also add in a pinch of salt and pepper or to head to your garden and clip bits of every kind of herb growing out there to throw into the mix.
Note: To create the garlic knots — just take off sections of dough (about the size of two tablespoons, if that makes sense) and roll them into a snake shape. Then tie that snake in a knot. Set aside and continue with the rest of the dough.
via: (never home)maker