Spelt Pesto Bread
Perfect for garlic lovers, this Spelt Pesto Bread combines earthy spelt with vibrant pesto flavor in a soft, delicious loaf. Enjoy as a savory snack or alongside your favorite meal.
Equipment
- Baking sheet, Large bowl, Medium-size bowl, Parchment paper, Plastic wrap, Rolling pin, Wire rack
Ingredients
- 1 cup 235 ml water, heated to 100°F (38°C)
- ⅓ cup 85 g prepared vegan pesto
- 3 cups 360 g light spelt flour, plus extra if needed
- ¼ cup 36 g vital wheat gluten flour
- 2 tablespoons 24 g Sucanat
- 1½ teaspoons fine sea salt
- 2 teaspoons bread machine yeast
- ½ teaspoon canola oil to coat bowl
Instructions
- In a medium-size bowl, combine the water and pesto.
- In a large-size bowl, combine the 3 cups spelt flour, wheat gluten, Sucanat, salt, and yeast.
- Stir the wet ingredients into the dry ingredients.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable, adding more flour if necessary.
- Shape into a ball.
- Coat a large bowl with canola oil and turn the dough to coat.
- Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Punch down the dough and divide it into 4 equal parts.
- Shape each part into a loaf and place on the prepared baking sheet.
- Loosely cover with plastic wrap and let rise for 45 minutes.
- Preheat the oven to 375°F (190°C).
- Remove plastic wrap and bake for 20 minutes, until golden brown and the bottom sounds hollow when tapped.
- Let cool on a wire rack.
Notes & Wine Advice
Serving Tip:
Slice and serve this bread warm with olive oil or your favorite dipping sauce for a delightful appetizer or snack.
Wine Advice:
A crisp, light white wine such as Pinot Grigio pairs well with the pesto and garlic flavor of this bread.
Nutrition values
Calories: 210 kcal | koolhydraten: 40 g | Eiwitten: 7 g | Vet: 4 g | Suiker: 3 g