Monday, March 6, 2017

Put Your Best Fork Forward with Regional Foods

Appalachian recipes and home ground spelt knots made for another delicious dinner.  The Black Walnut Fish recipe and grainy side dish are based on recipes from Susi Gott Seguret's "Appalachian Appetite" cookbook. The Spelt Knot recipe is from Food and Wine Magazine.  I ground the spelt grain in my counter top flour mill.  While I purchased the grain at the local co-op and am uncertain of the origin, I was please to read that most of the nation's spelt is grown in nearby Ohio.  The yeast bread proofs and rises 3 times and produces a perfect "poofy" baked product.  

Spelt Knots

(16 rolls-8 servings)

Mix all purpose flour, yeast and sugar in bowl of electric mixer with dough hook in place.  Gradually add warm water.  Beat at medium high speed for 2 minutes.
1 cup all purpose flour
2 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/4 cups warm water (125F)

Add oil, salt and 1 cup more all purpose flour to bowl.  Beat at medium speed 2 minutes, scraping bowl down.
1/4 cup olive oil  
1 cup all purpose flour
1/4 teaspoon salt

Gradually add spelt flour, kneading after each addition until dough leaves side of bowl, about 8 minutes.
2 1/4 cups spelt flour
Place dough in bowl greased with oil.  Turn to cover both sides of dough ball.  Cover bowl and allow dough to rise 1 hour.

Punch dough down.  Turn.  Cover and allow to rise another hour.

Punch dough down.  Divide into 16 balls on floured surface.  Cover and let rest 30 minutes.

Roll each ball into a 9 inch rope.  Tie into a knot.  Place knot on baking sheets covered with parchment paper.  Cover and let rise 1 hour.

Melt buttery spread in a small saucepan.  Saute garlic in buttery spread for 8 minutes.  Turn off heat.
1 tablespoon Earth Balance Buttery Spread
3 teaspoons garlic, minced 
 Brush dough knots with garlic buttery spread.  Sprinkle with salt or other topping of choice.

1/8 teaspoon salt
1 teaspoon sesame seed

Bake at 425 F. for 20 minutes.



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