Garlic Pumpkin Knots

If you are interested in some really tasty, garlic-y bread, look no further. This recipe comes from the (never home)maker blog like the seitan, but is here.

Anthony agreed to give it a try (even though it had pumpkin in it) because it had garlic too. In the end, he liked it a lot and so did I. Just so you know, though, it was still good after the day I made it, but definitely best right away, rather than re-heated.

My only alterations were to use half whole wheat and half white flour. I also wanted to make it after work, so I made the dough the day before, let it rise 1.5 hours, then put it in the fridge overnight. The next day, I took it out and let it rise for just half an hour before baking.