Wild Garlic Rye Bread Loaf

Ingredients

• 250 g Spelt flour Type 630
• 250 g whole spelt flour
• 1 tsp Honey
• 1 cube yeast
• 105 ml olive oil
• Salt
• 25 g Wild Garlic (0.5 bunch)
• 50 g parmesan cheese (30% fat, solid)
• 45 g pine nuts (3 tbsp)
• Pepper

Instructions

1. 1.

   Sift the flours into a bowl and press a well in the center. Break in the yeast and mix lightly with honey and 50 ml lukewarm water; let rise for 5 minutes. Add 30 ml olive oil, a pinch of salt, and 200 ml lukewarm water. Knead into a smooth dough, cover, and let rest at room temperature for about an hour.

2. 2.

   Meanwhile wash the wild garlic, pat dry, and roughly chop it. Grate the parmesan. Toast the pine nuts in a pan over medium heat for 3 minutes. Blend the wild garlic, parmesan, pine nuts, and remaining olive oil into a pesto; season with salt and pepper.

3. 3.

   Roll the dough on a floured surface into a rectangle about 60 x 20 cm.

4. 4.

   Cut the dough into four long strips; spread pesto on three of them. Layer the strips slightly offset, leaving the uncoated strip last. Twist the bundle to form a braid. Bake in a preheated oven at 180 °C (fan 160 °C) for about 45 minutes.