Letta's pesto wreath

Ingredients for 1 servings:

• 300 ml water, lukewarm
• 1 packet of yeast (dry yeast), 2 tsp salt
• 125 g flour, whole wheat flour
• 300 g flour, wheat flour (more as needed)
• Olive oil, for the bowl and the glaze
• 200 g red pesto

Instructions

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

delicious bread dough wreath with red pesto

Make the yeast dough: Dissolve the yeast in the water and gradually add the flour and salt. Knead the dough and shape it into a log. Add olive oil to a bowl and turn the log over until the dough is lightly coated. Cover with a damp tea towel and let it rise in a warm place for 1 to 1 1/2 hours, until it has doubled in size. Knead the risen dough on a floured surface for about 20 seconds to allow any gases to escape. Cover and let rest for 5 minutes. Grease the baking sheet with oil. Flatten the dough with your palms and roll it out with the rolling pin into a 40×30 cm rectangle. Smooth the edges with your hands. Spread the pesto evenly over the dough, leaving 1 cm free at the edges. Roll the dough rectangle from the long side into a rope of even thickness. Press the seams together firmly, but not the ends! Carefully place the piece of dough on the baking sheet (seam down) and shape it into a wreath, tying the ends and the ring together. Make deep cuts around the wreath at about 5 cm intervals, but don’t cut all the way through (the wreath will still be together in the middle). Pull these individual 5 cm pieces of dough apart slightly and turn them flat on their side. Cover the wreath with a dry cloth and let it rise for another 45 minutes. Preheat the oven to 220 °C (425 °F). Brush the wreath with olive oil and bake for 10 minutes at 220 °C (425 °F). Reduce the temperature to 190 °C (375 °F) and bake the wreath for another 20 to 25 minutes, until it is well browned. Tip: If you like, you can use homemade pesto! And green pesto goes just as well with it! This wreath is a lovely addition to any party!