Pesto Knots

• 1/4 cup (60 ml) lukewarm water
• 1 teaspoon pure maple syrup
• 2 1/4 teaspoons active dry yeast
• 105 g ( 3/4 cup) whole spelt flour, divided
• 33 g (packed 3/4 cup plus 1 tablespoon) fresh basil leaves, divided
• 1/3 cup (80 ml) unsweetened plain vegan milk, more as needed
• 1/4 cup (60 ml) olive oil, divided
• 9 g (1 tablespoon) pine nuts
• 8 g (1 tablespoon) nutritional yeast
• 1 tablespoon (15 ml) ume plum vinegar
• 5 cloves garlic, minced, divided
• 1 teaspoon white miso paste
• 1/2 teaspoon fine sea salt
• Pinch of ground black pepper
• 120 g (1 cup) white whole wheat flour, more as needed
• Nonstick cooking spray

1. Stir together the water, maple syrup, and yeast in the bowl of a stand mixer fitted with a dough hook.
2. Let sit for 5 minutes for the yeast to activate.
3. Mix in 35 g ( 1/4 cup) of the spelt flour.
4. Let sit for 30 minutes.
5. Combine 30 g ( 3/4 cup) of the basil, milk, 3 tablespoons (45 ml) of the oil, pine nuts, nutritional yeast, vinegar, 3 cloves of the garlic, rniso, salt, and pepper in a small blender.
6. Process until completely smooth.
7. Pour into the, yeast mixture and add the remaining 70 g ( 1/2 cup) whole spelt flour and the whole wheat flour.
8. Knead for 5 minutes to form a smooth and cohesive dough, Add an extra 1 tablespoon (15 ml) milk or (8 g) white whole wheat flour if needed to make a soft, slightly tacky dough.
9. It should not be sticky.
10. Alternatively, the dough may be kneaded by hand on a lightly floured surface.
11. Form the dough into a ball.
12. Lightly coat a medium-size bowl with cooking spray and put the dough in the bowl, turning it over so the oiled side is facing up, Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 2 hours,
13. Combine the remaining 2 cloves garlic and remaining 1 tablespoon (15 ml) oil in a small bowl.
14. Line a baking sheet with parchment paper or a silicone baking mat.
15. Deflate the dough on a lightly floured surface.
16. Cut into 8 equal pieces, Roll each piece into a 12-inch (30 em) rope.
17. Tie a knot close to the center of the dough, tuck under the ends, and place on the baking sheet.
18. Repeat with the remaining pieces, Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 1 hour.
19. Preheat the oven to 400F (200C, or gas mark 6).
20. Remove the kitchen towel and bake the dough for 13 to 15 minutes, until the bottoms sound hollow when tapped with your knuckles.
21. Use a spoon to drizzle the garlic oil on the knots, Mince the remaining 3 g (1 tablespoon) basil and sprinkle over the rolls.

water, maple syrup, active dry yeast, flour, fresh basil, milk, olive oil, nuts, nutritional yeast, vinegar, garlic, white miso paste, salt, ground black pepper, whole wheat flour, nonstick cooking spray

Taken from www.cookstr.com/recipes/pesto-knots (may not work)