Whole Wheat Twisted Pesto Bread
There is one thing I enjoy baking at least once a week is bread because you can’t beat the smell of fresh bread once it’s out of the oven!
Long time ago, I have fell in love with Thida’s (@thida.bevington) sweet bread recipe. I usually make Nutella Twists or even Coconut Rolls. Today, I’ve decided to make a Pesto Twisted Bread with a little bit of Whole Wheat and it turned out beautifully. Thida has wonderful recipes available on here Instagram right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Whole Wheat Twisted Pesto Bread
Equipment
Ingredients
WHOLE WHEAT ENRICHED DOUGH
- 1 cup (250 g) milk (Warm)
- 4 tbsp (60 g) butter (Softened, At Room Temperature)
- 2 cups (250 g) bread flour
- 2 cups (250 g) whole wheat flour
- 1/2 cup (100 g) sugar
- 1 Tbsp (15 g) active dry yeast
- 1 egg (Beaten)
- 2 tsp (10 g) salt
ASSEMBLY
- 8 oz Pesto (Vegan Kale, Cashew & Basil Pesto from TJ)
- 1 egg yolk
- 1 tsp milk
Instructions
WHOLE WHEAT ENRICHED DOUGH
- In a small sauce pan, bring the milk and butter to a warm temperature. It should feel nicely lukewarm. Set aside.
- Place the flour, sugar and active dry yeast in the bowl of a stand mixer. Whisk together to sift the dry ingredient for about 1 minute.
- Then, add the milk mixture, egg and salt. Mix with a dough hook for about 2 minutes on the second lowest setting of your standmixer.
- Increase speed to the next highest setting and mix for another 5-6 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
ASSEMBLY
- Spread the Pesto (not too thickly) over the middle third of the rolled out dough.
- Fold over one third and spread your Pesto again. Save about 4 Tablespoons for later.
- Fold over the last third and gently roll out again to size it into a rectangle. Now slide your Roul'Pat onto your perforated tray, gently fold the sides and place it in the refrigerator to let the dough harden for about 30-45min.
- Then, take your dough out of the refrigerator, slide your Roul'Pat™ back onto your working station, roll again to make a bigger rectangle. And cut into 4 equals strands, lengthwise.
- Take one section, twist it and roll it into a knot. Do the same with each strand. You can also take two strands and twist them together before rolling it into a knot.
- Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
- Place your rolls (well apart) on you bonmat™ and either let them rest for another 30min at room temperature or place them back in the refrigerator (covered) overnight, which is what I usually do.
- Once ready, remove from the regrigerator about 30mins to one hour before you want to eat them. Add more Pesto on top.
- Preheat oven at 350F/180C.
- Mix the egg yolk and milk together and brush the rolls over.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your rolls from 15min)
- Once your rolls are out of the oven, let them cool down for about 10min. Then, slide them onto a serving plate. Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
