We Bake Gourmet: Cracked- Wheat Topknots

This is my third installment in the We Bake Gourmet series. My fellow bakers have had great luck with this recipe. And I have too, but I had to make some changes due to lack of ingredients and laziness. Nevertheless I am very pleased with the results. The recipe calls for milk, and both whole wheat and all purpose flour. I ran out of milk due to Certain Someone drinking git all before he left, and had to use Nonfat dry powdered milk. I also didn’t realize until mid way that I ran out of all purpose flour! So the recipe has way more wheat flour and about 1 cup of all purpose. Surprisingly the dough turned out well in taste and texture. My flaky sea salt was actually smoked salt which was wonderful.
I have been nibbling on these hearty knots all week.

I’m pressed for time as I have a lot going on this week. You can find the printable version of the recipe here on Gourmets site.
Here are my modifications:
1/2 cup Non Fat dry milk dissolved in 1 1/2 cups of water. Dry Milk is a wonderful tool in baking and helps with the rise. Its also very economical.
3 1/2 cups of Whole Wheat Flour and 1 cup of all purpose.

Don’t forget to watch me on CBS 2 Weekend Morning News on Sunday, Feb. 22 at 10am. This is local, but I will link to the blog afterwards.