Tomato pesto verde bread

Ingredients for 1 servings:

• 500 g spelt flour
• 2 tbsp homemade pesto verde
• 7 large tomatoes, dried
• 250 ml buttermilk
• ½ cube of yeast
• 1 tsp salt
• 1 tsp sugar
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for winter grilling

Place the spelt flour, pesto verde, salt, sugar, and egg in a food processor. Chop the sun-dried tomatoes into small pieces and add them to the food processor. Heat the buttermilk, dissolve the yeast in it, and add it to the remaining ingredients in the food processor. Knead everything on high for 3 minutes. Dust a covered baking dish with flour. Knead the dough again on a work surface with a little flour. Shape into a loaf and place in the floured baking dish. Brush the loaf with a slightly moistened, warm hand. Score two or three times with a sharp (ceramic) knife. Place in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 70 minutes. Do not open the lid beforehand! It goes very well as a starter with regular or lightly salted butter. Also great with grilled meat! And wonderful for winter barbecues!