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1
Stir together the water, maple syrup, and yeast in the bowl of a stand mixer fitted with a dough hook.
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2
Let sit for 5 minutes for the yeast to activate.
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3
Mix in 35 g ( 1/4 cup) of the spelt flour.
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4
Let sit for 30 minutes.
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5
Combine 30 g ( 3/4 cup) of the basil, milk, 3 tablespoons (45 ml) of the oil, pine nuts, nutritional yeast, vinegar, 3 cloves of the garlic, rniso, salt, and pepper in a small blender.
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6
Process until completely smooth.
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7
Pour into the, yeast mixture and add the remaining 70 g ( 1/2 cup) whole spelt flour and the whole wheat flour.
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8
Knead for 5 minutes to form a smooth and cohesive dough, Add an extra 1 tablespoon (15 ml) milk or (8 g) white whole wheat flour if needed to make a soft, slightly tacky dough.
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9
It should not be sticky.
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10
Alternatively, the dough may be kneaded by hand on a lightly floured surface.
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11
Form the dough into a ball.
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12
Lightly coat a medium-size bowl with cooking spray and put the dough in the bowl, turning it over so the oiled side is facing up, Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 2 hours,
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13
Combine the remaining 2 cloves garlic and remaining 1 tablespoon (15 ml) oil in a small bowl.
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14
Line a baking sheet with parchment paper or a silicone baking mat.
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15
Deflate the dough on a lightly floured surface.
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16
Cut into 8 equal pieces, Roll each piece into a 12-inch (30 em) rope.
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17
Tie a knot close to the center of the dough, tuck under the ends, and place on the baking sheet.
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18
Repeat with the remaining pieces, Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 1 hour.
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19
Preheat the oven to 400F (200C, or gas mark 6).
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20
Remove the kitchen towel and bake the dough for 13 to 15 minutes, until the bottoms sound hollow when tapped with your knuckles.
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21
Use a spoon to drizzle the garlic oil on the knots, Mince the remaining 3 g (1 tablespoon) basil and sprinkle over the rolls.
