It takes just minutes to make the master dough used to make these whole-grain garlic knots with parsley and olive oil from Jeff Hertzberg and Zoe Francois' "Healthy Bread in Five Minutes a Day." The recipe makes four pounds of dough. Each pound produces five knots. If you want to make just five knots at a time, the remaining dough can be refrigerated, covered, for 14 days.

Our knots did not remain knotted when baked, but they nevertheless were delicious.

WHOLE-GRAIN GARLIC KNOTS WITH PARSLEY AND OLIVE OIL

For the master dough:

• 5 1/2 cups whole-wheat flour

• 2 cup all-purpose flour

• 1 1/2 tablespoons granulated yeast

• 1 tablespoon kosher salt

• 1/4 cup vital wheat gluten

• 4 cups lukewarm water

For the rolls:

• 1/4 cup olive oil

• 1/2 cup finely minced fresh parsley

• 4 cloves garlic, finely minced

• 2 tablespoons Parmesan cheese

• 1 to 2 tablespoons blended seeds (such as sesame, flax, caraway, raw sunflower, poppy and anise)

In a 5-quart bowl or, preferably, a resealable, lidded plastic food container or food-grade bucket (not airtight), whisk together both flours, the yeast, salt and vital wheat gluten.

Add the water all at once and mix without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a stand mixer fitted with the paddle attachment. You might need to use wet hands to get the last bit of flour to incorporate if not using a machine.

Cover the dough loosely with plastic wrap or a cover. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours.

After rising, refrigerate in the lidded (not airtight) container and use over the next 14 days. This recipe makes 4 pounds of dough. Each pound makes 5 rolls. To prepare the rolls, use 1 pound of dough, refrigerating the remaining dough until desired.

To prepare the dough as garlic knots with parsley and olive oil, in a large skillet over medium, heat the olive oil. Add the parsley and garlic, then saute for 4 minutes, or until the parsley is soft and the mixture is aromatic. Add more olive oil if mixture looks too dry.

Break off 1 pound of the dough (returning the rest to the refrigerator). Dust the surface of the dough with flour, then divide it into 3-ounce pieces (about the size of small peaches).

Dust each piece with more flour and quickly shape into a ball. To do this, gently stretch the surface of the top of the ball down and under to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Elongate each ball into a rope about a little less than a 1/2-inch in diameter, and tie a knot in the center of the rope. Allow to rest for 30 minutes on an olive oil-coated baking sheet, or a baking sheet lined with a silicone mat or parchment paper.

Meanwhile, place a baking stone on the oven's center rack. Place an empty broiler tray on the bottom rack. Heat the oven to 450 degrees.

Drizzle the olive oil, garlic and parsley mixture over the knots. You may have some left over for another batch. Sprinkle the knots with the cheese and seed blend. Alternatively, the cheese can be sprinkled on when the rolls just come out of the oven.

Place the baking sheet on the stone, pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 20 minutes, until browned and firm. Serve slightly warm.

Makes 20 rolls.

• Per roll: 114 calories, 2 g fat, 10 mg cholesterol, 206 mg sodium, 22 g carbohydrate.