In a mixing bowl add whole wheat flour, instant yeast, sugar, salt and garlic powder and milk powder.
2 Cups Whole Wheat Flour, 1½ tsp Instant Yeast, ½ tsp Sugar, 1 tsp Salt, 2 tbsp Milk Powder, 1 tsp Garlic Powder
Add water and mix all the ingredients.
1¾ cup Water
Leave dough for 5 mins, to let the gluten develop.
One a clean counter, transfer dough add melted butter/oil and knead to a smooth soft dough. Please note-Dough will be sticky at first, but keep on kneading. It will get smooth after 5 mins. Do not add more flour or water. You can oil your hands very lightly while kneading the dough.
1 tbsp Melted Butter
Once the dough is soft and smooth, keep it in a lightly oiled mixing bowl for proofing. Cover with a damp cloth or cling film.
After 45 mins-1 hr. check the dough. It should double up. Check with dimple test, whether the dough is proofed or not. Check Notes.
Take the proofed dough on the counter dusted with little flour.
Lightly knead dough for 5 mins, and then roll the dough into a 16" long log.
Divide the log into 16 portions each of 1" thickness.
Roll each portion in a cylindrical shape and make knots. Follow the pictorial collage in the main post. Soon will add the video also.
Roll and flatten each portion to ½" thick dough.
Cut each flattened log into 8-9 strips about 1 inch . (Refer the video /pic in the main post)
Make knots with all the portions. (Refer to the pics and the video in the main post)
Line all the knots on a baking sheet (lightly brushed with oil/butter and dusted with flour or use a silicone mat/parchment paper.
Keep it for second proofing. It should take around 15-20 mins.
Preheat oven at 400 °F or 200 °C , 15 mins before you start baking. It ;s takes almost the same time for the second proofing.
Bake in a preheated oven at 400 °F or 200 °C for 15-20 mins.