Pesto Bread

Ingredients

• 0.25 cube yeast (10 g)
• 260 g spelt flour type 1050
• Salt
• 160 ml olive oil
• 50 g basil
• 40 g almond kernels
• 2 cloves garlic
• 30 g parmesan (30% fat in the product)
• Pepper
• 1 splash Lemon juice

Instructions

1. 1.

   Crush the yeast into a bowl and stir with about 120 ml lukewarm water to form a mixture. In another bowl, mix 250 g flour with ½ teaspoon salt. Add the yeast mixture and 3 tablespoons olive oil to the flour blend and knead with the dough hooks of an electric hand mixer until smooth (adjust flour amount if needed). Cover the dough and let it rise in a warm, draft-free spot for about 45 minutes.

2. 2.

   Meanwhile, wash basil leaves, shake off excess water, and remove any tough stems. Toast almonds in a dry pan over medium heat for 2–3 minutes until golden brown; remove and cool. Peel garlic cloves and blend them with basil and almonds in a blender until fine. Slowly pour 120 ml olive oil in a thin stream while blending to create a creamy pesto. Grate parmesan and fold it into the mixture. Season the pesto with salt, pepper, and lemon juice.

3. 3.

   Knead the dough on a lightly floured surface and roll it into a rectangle. Spread pesto over the dough, leaving a 1 cm border free of sauce. Roll the dough from one long side to form a loaf shape. Place the loaf on a baking sheet lined with parchment paper, cover, and let rise for another ~15 minutes.

4. 4.

   Brush the loaf with remaining olive oil and bake in a preheated oven at 240 °C (220 °C fan; gas: highest setting) for 25–30 minutes until golden brown.