Sprouted Red Fife Pesto Bread
This easy, flavorful bread with streaks of pesto throughout it makes a stunning presentation and gives the wonderful illusion that you spent hours in kitchen preparing such a masterpiece.
1 1/2 cups warm water
1 1/4 tsp yeast
1 tsp raw cane sugar
1 1/2 cups One Degree Organics Sprouted Red Fife Flour
1 cup organic all-purpose flour
1 tsp salt
3 Tbsp olive oil
2 cups tightly packed, destemmed fresh organic basil
1/2 cup walnuts
1 – 2 cloves garlic, roughly chopped
1/2 cup extra virgin olive oil
Salt, to taste
In the the bowl of an electric mixer, fitted with the dough attachment or in a large mixing bowl, add the warm water, yeast and sugar. Allow yeast to proof, approximately 10 minutes.
Add the Sprouted Red Fife Flour, salt and olive oil and mix on low speed until combined. Slowly add the all-purpose flour a 1/4 cup at a time until the dough comes together. Transfer to a lightly oiled surface and knead the dough. Shape the dough into a smooth ball and place in a lightly oiled large bowl. Cover and let rise for approximately 1 hour, until doubled in size.
While dough is rising, make the pesto. Place the basil, walnuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground. Turn the motor on and drizzle the olive oil in a thin stream. Add the salt and pulse a few more times to combine.
Roll out dough on a lightly oiled surface into a 10 x 20 inch rectangle. Spread the pesto out to 1/2 inch from the edges. Starting at one of the shorter sides, tightly roll up the dough.
Using a sharp knife, gently slice through the dough end to end, lengthwise. Carefully braid the dough by criss-crossing the two strands. Transfer the braided dough to a lightly greased 10 inch loaf pan.
Lightly cover and allow to rise 20-30 minutes. Preheat oven to 350 degrees F. Bake for 35-40 minutes, until golden. Cool before slicing.
*Leftover pesto is great as a spread or dip.