Savory pesto bread

This savory brioche filled with pesto and toasted buckwheat brings a cozy twist to any meal. It's got a soft dough with earthy tastes from buckwheat and herby, punchy pesto flavors.

I whip up this brioche whenever friends drop by for brunch. The first time I shared it, everyone immediately wanted to know how I made it. Now, it's my no-fuss crowd-pleaser when I wanna look impressive but not spend all day cooking.

Ingredients

The dough you'll need

• 4 eggs: leave them out so they're room temp—they blend in way better
• 150g cold unsalted butter: pick a tasty one—it makes the whole difference
• 5g instant dry yeast: always double-check it's fresh for the best rise
• 80g plant-based milk: soy milk works great because the taste doesn't take over
• 150g buckwheat flour: brings that nutty edge and good-for-you vibes
• 2 teaspoons white sugar: just a touch to balance it out, not to make it sweet
• 1 teaspoon salt: fine salt mixes in evenly so you get it everywhere
• 350g wheat flour (type T65): gives character but stays nice and light

For the filling and finishing touch

• Pesto—your choice: wild garlic pesto brings an amazing fresh kick for spring
• Crunchy toasted buckwheat: pick good ones, make sure they're nice and crisp

Step-by-Step How-To

Get the yeast ready

Warm the plant milk till it's just barely warm, not piping hot. Mix the yeast into it and swirl it till you can't see it anymore. Let it hang out for 5 minutes; if you see foam, your yeast is kicking.

Stir up the dry stuff

In your stand mixer bowl, toss both flours in with sugar and salt. Mix for a few seconds so everything's spread out. Doing this means your salt won't stop the yeast from working.

Add the wet ingredients

Drop in the eggs and start mixing on medium, about 3 minutes. It'll look clumpy at first but smooths out. Next up, trickle in the yeasty milk and keep mixing till the dough comes together.

Work in the butter

Chop butter into small cubes, about 1cm. While mixing at medium speed, add a piece at a time, letting each melt in before the next goes in. Stick with it—takes up to 10 minutes. When the dough's shiny, stretchy, and pulls off the sides, it's good to go.

First dough rise

Gently roll your dough into a ball with floured hands. Pop it in a clean bowl, cover with a towel, and let it chill close to a warm spot—for about 2 hours. It'll puff up to twice its size.

Roll out the dough

Lightly dust your counter or a piece of baking paper and roll out the dough to a rectangle, about half a cm thick. Go easy—the dough shouldn't lose all its air. Use smooth, gentle moves with your rolling pin.

Time to fill and roll

Fire up the oven to 180°C. Slather pesto all over the dough except for a 1 cm border. Scatter toasted buckwheat evenly on top. Roll up from the long edge into a log.

Make the braid

Grab a sharp knife, slice the log right down the middle, lengthwise. Gently weave the two halves over each other so you get gorgeous pesto layers peeking at you. Looks awesome afterwards!

Bake it

Slide your twisted dough into a loaf pan lined with parchment. Pop it in the oven for 50 minutes at 180°C. It's done when it's a deep golden and a skewer poked in the middle comes out clean. Give it half an hour to cool off before taking it out of the pan.

I'm totally sold on toasted buckwheat for this. The roasting makes it even nuttier—takes plain old brioche to something you'll remember. First time I served it at a family picnic, even the kids asked for seconds, and they usually eye buckwheat with suspicion.

Storing and Keeping It Fresh

This brioche is good at room temp for up to 3 days. Wrap it up or keep it in a sealed box. Want it to last longer? Slice and freeze it—just pop a slice in the toaster to bring back that softness. If it starts to lose its crunch, a few minutes in a 150°C hot oven sorts it out.

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Fun Twists to Try

Make it your own, depending on the season or what you fancy. When it's warm, go for a fresh basil pesto with toasted pine nuts. In the fall, kale pesto and walnuts pack in deep flavor. Or switch up the pesto entirely—black olive tapenade is a bold move. Toss on some fresh thyme instead of buckwheat for something different. Just swap the flavors—everything else stays the same!

Pairings and Ways to Serve

This savory bread goes amazingly with a creamy squash soup in fall or icy gazpacho in summer. Want a simple but classy brunch? Pair it with soft scrambled eggs and some roasted tomatoes. It makes fantastic sandwiches too—I'm thinking goat cheese and peppery arugula. Hosting a party? Cut it into little cubes for dipping—they go great with herby oils.

Frequently Asked Questions

→ How do I toast buckwheat for this bread?

Heat a dry pan over medium heat, toss in the buckwheat, and stir it often until you smell a toasty aroma and see a light golden color.

→ Can I substitute buckwheat flour?

Yes, you can swap buckwheat flour with gluten-free options or just more wheat flour for a different texture.

→ What kind of pesto works best?

Any pesto you like will do! Homemade ones like wild garlic pesto or classic herb pesto bring out great flavors.

→ Can I prep the dough ahead of time?

Definitely! You can make it the day before and store it in the fridge. This makes the flavor even better and saves you time.

→ Is a stand mixer necessary for this bread?

Nope, you can knead it by hand! Just knead with effort for 10-15 minutes until it’s smooth and springy.