Last week I experienced a sort of bread mania. It all started with our trip to Trader Joe’s and a loaf of their incredible Multi-Grain Seed Bread. I buy this bread every time I go to Trader Joe’s- which unfortunately is not very often because the closest one to where I live is 150 miles away! Come on Trader Joe’s, get with it. Us country folks like good food too. I’m not saying that we don’t have some wonderful local bakeries around here, because we do. Lots of them in fact, but none that make this particular bread. Loaded with poppy seeds and topped with a mixture of various seeds like sunflower and flax, this bread is flavorful, crunchy and very addictive. We consumed the entire loaf in oh, about 2 days and even then I couldn’t stop thinking about the poppy seed laced dough with the crispy topping (maybe it’s good we don’t have a TJs close by). Then a thought popped in my head…I’ll make my own. But I will make it whole wheat instead of multi-grain, and I will form the dough into rolls, and I will tie the rolls into a knot shape, and I will sprinkle them with a crunchy super flavorful everything bagel topping, and I will eat them all!. Yes, this is really how my mind works. I progressed from whole wheat to knot shapes to a salty garlic tinged topping all in one delicious burst of inspiration.
The result? A hearty, chewy roll flecked with tiny poppy seeds and topped with a satisfying crunchy and super flavorful mix of garlic, onion, salt and more seeds. Not a replica of the coveted Trader Joe’s bread, but a pretty satisfying stand in. Now if I could just figure out how to make a version of their Veggie and Flax Seed Tortilla Chips…
Poppy Seed Everything Rolls
adapted from King Arthur Flour
Makes 24 rolls
1 cup warm water
1 cup warm milk (any kind)
2 tablespoons yeast
2 tablespoons brown sugar
2 teaspoons salt
1/4 cup poppy seeds
2 cups unbleached white flour
3 cups white whole wheat flour
3 tablespoons unsalted butter, melted
3 teaspoons poppy seeds
3 teaspoons sesame seeds
3 teaspoons dried garlic (minced or chopped)
3 teaspoons dried onion (minced or chopped)
2 teaspoons Kosher salt
1. In a large bowl, or a bowl fitted to a stand mixer, combine the warm water, milk, and yeast. Whisk well and add the brown sugar and 1 cup of white flour. Mix the flour and sugar into the yeast. Let sit for 10 minutes.
2. In a small bowl combine the salt and poppy seeds with the second cup of white flour. Add to the yeast mixture and mix with a wooden spoon or with the stand mixer on medium-low. Add 3 cups of white whole wheat flour 1 cup at a time until a dough forms and pulls away from the sides of the bowl.
3. On a well floured surface knead the dough until smooth. Place in a lightly oiled bowl covered with a dish towel or plastic in a warm spot for 1 1/2-2 hours, or until doubled in size.
4. When the dough is done rising punch it down in the middle and cut in half. Place one half back in the bowl and re-cover. Divide the other half of the dough into 12 equal pieces. Roll the pieces into a ball and cover with a towel. Working one at a time, roll the balls into snakes about 5 inches long. Tie each snake into a knot a place on a parchment lined baking sheet. Repeat with the remaining dough pieces.
5. Remove the other half of the dough from the bowl- you may need to punch it down again. Divide it into 12 pieces and using the same procedure as before form them into knots. Cover the knots and let rise in warm spot for about 30 minutes. They will be swollen and not quite doubled in size.
6. Preheat the oven to 400ºF. Mix together the topping in a small bowl. In another small bowl melt the unsalted butter. Brush the knots generously with the melted butter and sprinkle with the everything topping. Transfer the rolls to a baking sheet lined with a clean piece of parchment. Bake for 25 minutes, rotating the baking sheets halfway if they are on different levels in the oven. The tops will be golden brown and the seasoning will be lightly toasted.