Pesto bread with basil

Ingredients for 1 servings:

• 250 g flour
• 1 tsp salt
• 2 tsp dry yeast
• 160 ml water, lukewarm
• 1 bunch basil, picked leaves, approx. 20 g
• 75 g nuts or seeds, e.g. almonds, pine nuts
• ¼ tsp pepper
• ½ tsp salt
• 2 tbsp water
• 60 ml olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

For the bread, put the flour in a bowl, add the salt to one side and the dried yeast to the other, and mix lightly. Pour in the lukewarm water and knead with the dough hook for about 5 minutes until you have a smooth dough. Cover the bowl with the dough and let it rise for at least 1 hour, until the dough has doubled in size. For the pesto, puree all ingredients except the olive oil in a stand mixer or with a hand blender. While the motor is running, add the oil and puree everything until smooth. Roll out the dough on a floured work surface into a rectangle approximately 45 x 30 cm. Then spread evenly with the pesto, leaving a small edge free. Then roll up from the long side. Using a sharp knife, cut the dough in half on both sides until it reaches the middle. Twist the dough strands together and place the bread on a baking sheet lined with baking paper. Preheat the oven to 190°C (top and bottom heat). Brush the bread with a little water and bake on the middle rack of a preheated oven for about 25 minutes. Remove and let cool slightly.