Spelt Pesto Bread
A perfect loaf for garlic fans and those who prefer spelt, this pesto-infused bread is a flavorful and wholesome choice for any occasion.
Equipment
- Baking sheet, parchment paper, silicone baking mat, large mixing bowl, medium bowl, plastic wrap, wire rack
Ingrediënten
- 1 cup 235 ml water, heated to 100°F (38°C)
- ¾ 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
Instructies
- In a medium-size bowl, combine the water and pesto.
- In a large-size bowl, combine the spelt flour, wheat gluten, Sucanat, salt, and yeast.
- Stir the wet ingredients into the dry.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable.
- Add more flour as needed if the dough is too wet.
- Shape the dough into a ball.
- Lightly coat a large-size bowl with canola oil and turn the dough around to coat it.
- Cover with plastic wrap and let rise for 60 to 90 minutes, or until doubled.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Punch down the dough.
- Divide it into 4 equal parts and shape each into a loaf.
- Place the loaves on the prepared baking sheet and loosely cover with plastic wrap.
- Let rise for 45 minutes.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Remove the plastic wrap and bake for 20 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Let the loaves cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
Serve fresh with a side of olive oil for dipping or enjoy as a sandwich bread.
Wine Advice:
Pair with a light white wine like Sauvignon Blanc or a crisp rosé.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 2 g | Fiber: 4 g | Sugar: 1 g | Salt: 0.4 g
