Why You’ll Love This Recipe
- Nutrient-Rich: Utilizing sprouted spelt flour enhances the bread’s nutritional profile, offering higher levels of vitamins and minerals compared to regular flour.
- Flavorful Pesto Swirls: The homemade basil pesto infuses the bread with a fresh, savory taste in every bite.
- Impressive Presentation: The braided loaf with green pesto streaks creates a bakery-quality appearance that’s sure to impress guests.
- Versatile Use: Enjoy it as a side with soups and salads, or simply toasted with a spread of butter or extra pesto.
Ingredients
For the Bread:
- 1½ cups sprouted spelt flour
- 1½ cups warm water
- 1¼ teaspoons yeast
- 1 teaspoon raw cane sugar
- 1 cup organic all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil
For the Pesto:
- 2 cups tightly packed fresh organic basil leaves
- ½ cup walnuts
- 1–2 cloves garlic, roughly chopped
- ½ cup extra virgin olive oil
- Salt, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dough: In a large mixing bowl, combine warm water, yeast, and raw cane sugar. Let the mixture sit for about 10 minutes until it becomes frothy, indicating that the yeast is active.
- Mix in Flours and Oil: Add the sprouted spelt flour, salt, and olive oil to the yeast mixture. Stir until well combined. Gradually incorporate the all-purpose flour, ¼ cup at a time, until the dough comes together.
- Knead the Dough: Transfer the dough to a lightly oiled surface and knead until smooth and elastic. Shape it into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Pesto: While the dough is rising, make the pesto. In a food processor, combine basil leaves, walnuts, and garlic. Pulse until coarsely ground. With the processor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth. Season with salt to taste.
- Shape the Bread: Once the dough has risen, roll it out on a lightly oiled surface into a 10×20-inch rectangle. Spread the pesto evenly over the dough, leaving a ½-inch border around the edges. Starting from a short side, tightly roll up the dough into a log.
- Braid the Dough: Using a sharp knife, carefully slice the log lengthwise to expose the layers. Gently braid the two strands by crossing them over each other. Place the braided dough into a lightly greased 10-inch loaf pan.
- Final Rise: Cover the loaf lightly and let it rise for 20–30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the bread for 35–40 minutes, until golden brown. Remove from the oven and let it cool before slicing.
Servings and Timing
- Servings: This recipe yields one 10-inch loaf, approximately 12 slices.
- Preparation Time: 20 minutes
- Rising Time: 1 hour 30 minutes
- Baking Time: 35–40 minutes
- Total Time: Approximately 2 hours 30 minutes
Variations
- Nut Substitutions: Replace walnuts with pine nuts, almonds, or cashews for a different pesto flavor.
- Herb Variations: Combine basil with other herbs like parsley or cilantro to create a unique pesto blend.
- Cheesy Addition: For a non-vegan version, sprinkle grated Parmesan or Pecorino Romano cheese over the pesto before rolling the dough.
- Whole Grain Twist: Substitute the all-purpose flour with whole wheat flour for a denser, more rustic loaf.
Storage/Reheating
- Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Reheating: To reheat, thaw the bread at room temperature if frozen. Warm slices in a preheated oven at 350°F (175°C) for about 10 minutes or toast them to your preference.
FAQs
What is sprouted spelt flour?
Sprouted spelt flour is made from spelt grains that have been allowed to germinate before milling. This process enhances the grain’s nutritional value and makes it easier to digest.
Can I use store-bought pesto instead of making my own?
Yes, you can substitute homemade pesto with store-bought varieties to save time. However, fresh homemade pesto often provides a more vibrant flavor.
Is this bread suitable for vegans?
Yes, this recipe is vegan-friendly as it contains no animal products.
Can I make this bread gluten-free?
Sprouted spelt flour contains gluten, so this recipe is not suitable for those with gluten intolerance or celiac disease. Substituting
Sprouted Spelt Pesto Bread
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (12 slices)
- Diet: Vegan
Description
Sprouted Spelt Pesto Bread is a nutritious and flavorful loaf that combines sprouted spelt flour with a vibrant homemade pesto swirl. Perfect as a side, toasted snack, or centerpiece for any meal, this bread offers impressive presentation and irresistible taste.
Ingredients
For the Bread:
- 1½ cups sprouted spelt flour
- 1½ cups warm water
- 1¼ teaspoons yeast
- 1 teaspoon raw cane sugar
- 1 cup organic all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil
For the Pesto:
- 2 cups fresh organic basil leaves
- ½ cup walnuts
- 1–2 cloves garlic, roughly chopped
- ½ cup extra virgin olive oil
- Salt, to taste
Instructions
- Activate Yeast: Combine warm water, yeast, and sugar in a bowl. Let sit for 10 minutes until frothy.
- Make Dough: Mix in sprouted spelt flour, salt, and olive oil. Gradually add all-purpose flour until dough forms. Knead until smooth and elastic. Let rise for 1 hour.
- Prepare Pesto: Blend basil, walnuts, garlic, and olive oil in a food processor until smooth. Season with salt.
- Assemble: Roll out dough into a rectangle, spread pesto, roll tightly, and slice lengthwise. Braid the strands and place in a loaf pan.
- Rise Again: Let the loaf rise for 20–30 minutes.
- Bake: Bake at 350°F (175°C) for 35–40 minutes. Cool before slicing.
Notes
- For nut allergies, substitute walnuts with sunflower seeds.
- For added flavor, sprinkle grated Parmesan on the pesto before rolling.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Fusion
