Herb and garlic knots

Ingredients for 1 servings:

• 500 g wheat flour
• 280 ml buttermilk
• ½ cube of yeast, 21 g
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp olive oil
• 2 stalks of thyme
• Flour for the work surface
• 2 tbsp olive oil
• 2 cloves garlic
• 2 stalks of thyme
• 1 tsp herbal salt
• 15 g Parmesan

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 15 minutes

makes 7 pieces

Warm the buttermilk slightly and pour it into a large glass, crumble in the yeast and add the sugar, stir, and let stand for 10 minutes. Wash the thyme and shake dry, strip off the leaves, and chop finely. Put the flour, salt, 1 tablespoon of olive oil, and half of the thyme in a bowl. Stir in the buttermilk and yeast, and knead into a smooth dough. Cover the dough and let it rise in a warm place for about 45 minutes. Meanwhile, finely grate the Parmesan cheese. Peel and finely dice the garlic or press it through a press into a small bowl. Mix with 2 tablespoons of olive oil and the herb salt and add the finely chopped thyme leaves. Sprinkle the work surface with flour and knead the dough briefly. Use a dough scraper to divide it into about seven equal portions. Roll each one into a log about 22 cm long. Shape each log into a knot and place it on a baking sheet lined with baking paper. Cover and let rise for another 30 minutes. Preheat the oven to 175°C fan/convection oven. Brush the dough knots with the garlic and thyme oil and sprinkle with Parmesan cheese. Bake in the hot oven for about 20 minutes.