Savory pesto bread (Print Version)
# Ingredients:
→ For the brioche dough
01 -
150g of cold unsalted butter
02 -
4 eggs
03 -
350g wheat flour (type T65)
04 -
80g of plant-based milk (soy milk)
05 -
5g dry yeast for baking
06 -
1 tsp salt
07 -
2 tsp white sugar
08 -
150g buckwheat flour
→ For the pesto and toppings
09 -
Roasted buckwheat
10 -
Herb pesto, wild garlic pesto, or broccoli pesto
# Instructions:
01 -
Grab a small bowl and pour in the warm soy milk. Sprinkle the dry yeast over it and stir slowly until the yeast completely dissolves.
02 -
In your stand mixer bowl, toss in the wheat flour, buckwheat flour, sugar, and salt. Crack in the eggs and knead softly. A couple of minutes later, add the milk and continue kneading until the dough pulls away from the bowl edges. Finally, toss in the butter (cut into chunks) and keep kneading until it's fully blended. Tip: The dough's ready when it cleanly comes off the sides.
03 -
Shape the dough into a ball, lightly dust it with flour, and leave it somewhere warm for 2 hours. Tip: You can prep the dough a day ahead and store it in the fridge overnight before shaping it.
04 -
Roll the rested dough flat on parchment paper, aiming for a rectangle about 0.5 cm thick. Preheat your oven to 180°C. Spread pesto all over the dough evenly, then sprinkle roasted buckwheat on top.
05 -
Roll up the dough tightly lengthwise to make a long, thin roll. Slice the roll in half lengthwise, then braid the two pieces together. Place the braid into a large loaf pan, pop it in the oven, and bake for 50 minutes. Let it cool slightly before serving warm or at room temperature.
# Notes:
01 -
For deeper flavor, chill the dough overnight and use it the next day.