If making the sweet knots, start by heating the oven to 150 degrees and lining a baking sheet with parchment paper. Combine the tubrinado sugar and whiskey and transfer to the baking sheet. Spread as thin as possible on the sheet and stick in the oven for at least an hour to dry out. If you have the time, heat the night before and then let sit in the oven to dry out overnight.

For the knots: Bring the 4 cups of water to a boil in a medium saucepan. Add in the quinoa and oats and let simmer for 10 minutes. Remove from heat and let the oats / quinoa strain for 10 minutes. Pat the cooked oats and quinoa dry with a paper towel to remove any excess water.

In a large mixing bowl, combine the yeast and warm water and let sit for 10 minutes or until there is a layer of foam on the top of the water. Next, add in the flours, salt, and olive oil and mix until a stick dough has formed. Transfer the dough onto a floured surface and knead for five to eight minutes.

Grease the mixing bowl with olive oil and transfer the dough back into it. Cover with a clean dish towel and let rise in a warm area for one hour or until doubled in size.

Once doubled, transfer your dough to a floured surface. Working in two batches, roll the dough into a rectangle that is about 6 by 10 inches. Use a pizza cutter or knife to cut 1 inch thick strips across the short part of the rectangle. Using floured hands, tie a knot into each strip and transfer to a floured baking sheet (you will most likely need 2 baking sheets for all of the knots). Repeat with the rest of the dough until all the dough has been formed into knots. Place a clean towel over the knots and let rise for another 30 minutes.

Preheat oven to 400 degrees. Bake for 20 to 25 minutes, rotating the baking sheet halfway through, or until the knots are golden on top. Remove from oven and let cool slightly.