Oatmeal Knots
makes 24

1 cup regular oats
1/2 cup honey
2 tbsp butter
1 1/2 tsp salt
2 cups boiling water
1 package dry yeast
1/3 cup warm water
1/4 cup flaxseed meal
3 cups whole wheat flour (about 14 1/4 ounces)
1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
Cooking spray
1 tsp water
1 large egg
1 tbsp regular oats
1 tbsp poppy seeds
1 tbsp sesame seeds

Combine the oats, honey, butter, and salt and pour the bowling water over the mixture. Stir until the butter melts and everything is combined. Let the mixture cool to room temperature.

Meanwhile add 1/3 cup warm water to the yeast in a small bowl and let sit for five minutes. After five minutes add the flaxseed meal and then pour the yeast and flaxseed mixture into the oat mixture and stir.

Gradually add the whole wheat flour and one cup of the all-purpose flour to the mixture, stirring to incorporate. When all the flour is mixed in turn the dough out onto a lightly floured surface and add as much of the remaining 1/2 cup flour (one tbsp at a time) as you need to keep the dough from sticking to your hands. It will still be a fairly sticky dough.

Knead until smooth and elastic (about 8 minutes) and form the dough into a ball. Place in an oiled bowl, turning to coat the top. Cover the bowl and place in a warm spot for about an hour to allow the dough to double in size. When the dough has risen gently punch it down and return it to the lightly floured surface.

Cut the dough into two halves. Working with one half at a time, cut each half into twelve equal pieces. Prepare two oiled cookie sheets. Form each small piece into an 8-inch rope (by rubbing between your hands like making a playdough snake) and tie the rope into a knot. Place each knot on a cookie sheet. When all 24 knots have been created, cover the cookie sheets with oiled plastic wrap. Place in a warm spot for about 30 minutes and allow to rise until doubled in size.

While the oat knots are rising preheat the oven to 400. When the knots are ready beat the egg and 1 tsp water in a small bowl and brush over the tops of the knots. Then sprinkle with the oats, poppy, and sesame seeds.
Bake in the preheated oven for about 15 minutes or until golden.

-Melissa Hinrichs, Cooking Light Jan/Feb 2008