Rosemary, thyme & Parmesan seeded knots
Makes three knots
250ml warm water
5g dried yeast
1 tbsp caster sugar
375g plain flour
150g Parmesan cheese, finely grated
1 tsp salt
1/4 cup Rosemary leaves, finely chopped
1/4 Thyme leaves
2 tsp salt flakes
1 tsp onion seeds
1 tsp sesame seeds
1 tsp rosemary leaves, finely chopped
1 tsp water – for brushing
Place the water, yeast and sugar in a small bowl, stir and leave for 5 minutes until it foams a little.
Place the flour, salt, rosemary, thyme & grated cheese in a large bowl.
Add the yeast mixture and combine.
Turn onto a lightly floured surface and knead for 5 minutes, or until smooth.
Place the dough in a clean lightly greased bowl, cover with cling film and set aside for 45 minutes.
Meanwhile to make the seed topping, place all the ingredients in a bowl and mix together.
Preheat the oven to 220C.
Place dough on a lightly floured surface, roll out to a rectangular shape 40cm x 30cm.
Cut the dough lengthways into three 10cm strips.
Tie each strip into a knot and place on a non stick tray.
Brush the knots with water and sprinkle with the seed mix.
Cook for 10-15 minutes or until golden . Serve with soup or a cheese board.