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–+ servings

Whole Wheat Twisted Pesto Bread

bakingwithnessa
This Soft pull apart Twisted Pesto Bread is perfect for those looking for a Brioche which has lots of flavors. Spread some Butter on top!
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Prep Time 10 minutes
Bake / Cook Time 20 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours
Course Bread, Brunch
Cuisine American, France
Servings 8

Equipment

Rectangular Roul Pat®
Beechwood Rolling Pin
Medium Bonmat™
Baking Sheet (M)
Mixing Bowl
Cake Server Knife
Pastry Brush

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.
  • Scrape the dough out onto the Roul'Pat™ and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1hr30min in a turned off preheated oven (100F/37C), or until it doubled in size.

ASSEMBLY

  • Once the dough has doubled, roll out the dough into a big rectangle onto your Roul'Pat™.
  • 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!

YouTube Video

Photos

Nutrition

Calories: 339kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 919mg | Potassium: 164mg | Fiber: 4g | Sugar: 15g | Vitamin A: 829IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/whole-wheat-twisted-pesto-bread/