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Pesto bread

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Ingredients for 1 servings:

  • 300 ml buttermilk, lukewarm, or water/buttermilk or water
  • 500 g spelt flour type 630
  • 1 packet of dry yeast
  • 2 tsp salt
  • 100 g seeds (mixture of pumpkin, pine, and sunflower seeds)
  • 100 g Calabrese pesto, about 1/2 jar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 25 minutes

Spelt bread with pesto Calabrese and mixed seeds

Add the baking ingredients in the BBA baking pan in the correct order, keeping the salt and yeast separate. Setting: Quick, medium size and browning, weight: approx. 950 g. Only add the seed mixture when the beep sounds. Tip: If you don’t trust the quick baking program, select the regular program. I baked it with the Silvercrest (1 hour 18 minutes).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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