1 cups soy or almond milk
2 tbsp sugar
1½ tsp instant yeast
1½ cups plain white flour
1¼ cups strong white bread flour
1 tsp fine sea salt
2 tbsp olive oil
1 tbsp plain white flour
2 tsp garlic powder
7½ tbsp vegan butter
5 cloves garlic (finely minced garlic)
2 tbsp fresh parsley (finely chopped)
1/2 tsp flaky sea salt
1. Place the soy milk in a small saucepan and place over a low heat. Bring the milk to around 30c (drop a tiny bit on the back of your hand. It should just feel very slightly warm).
2. Remove from the heat and pour the milk into a small bowl. Add the sugar and yeast and mix well. Set aside and leave the yeast to bloom for around 5 minutes.
3. In a large bowl, mix together the flours and sea salt.
4. Once the milk and yeast mixture has bloomed and is very frothy on top, add 20ml of the olive oil and mix well. Add the milk mix to the flour mixture and mix together until you have a sticky messy dough. Cover with a damp tea-towel and leave to hydrate fully for 10 minutes.
5. After 10 minutes, remove the dough from the bowl and knead well on a clean surface for around 2 minutes. Return the dough to the bowl, cover and leave for a further 10 minutes. Repeat the process of kneading for 2 minutes and cover again.
6. Place the covered bowl into a cold oven. Place a small bowl of freshly boiled water on the bottom of the oven to help keep the temperature of the oven slightly warmer than room temperature. Leave to prove for one hour.
7. After an hour is up, the dough should've doubled in size. Tip the dough from the bowl onto a clean, lightly floured surface and press out the large air bubbles.
8. Using a sharp knife, slice the dough in half. Form each half into a ball, then roll out into a rough oblong. Slice the oblong into 10 strips.
9. Mix together the 1 tbsp plain white flour and the garlic powder. Sprinkle over the slice dough, then one-by-one, tie each strip into a loose knot and place on a baking tray, lined with baking parchment. Repeat with the second half of the dough until you have 20 knots on the tray.
10. Brush the knots with the 10 remaining ml of olive oil. Cover with cling film or a damp tea towel and leave to second-prove on the counter for 40 minutes. Meanwhile, preheat the oven to 200c.
11. Once proved, place the risen knots in the preheated oven and bake for 15 minutes or until golden brown. While the knots are baking, prepare the garlic and parsley butter.
1. In a small saucepan over medium, melt the vegan butter. Add the minced garlic and allow to cook for a minute or two. Do not allow the garlic to brown. Remove from the heat.
2. Add the parsley and salt to a large bowl an top with the garlic butter. Stir to combine. Add the warm knots and toss well to coat.