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Wild Garlic Pesto Rosso Bread

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Ingredients for 1 servings:

  • 500 g wholemeal flour (wheat and spelt mixed), preferably freshly ground
  • 350 ml water
  • 1 packet of dry yeast
  • 2 tsp wild garlic pesto (wild garlic paste)
  • 2 tsp pesto rosso
  • 1 tsp, leveled salt
  • 25 g pine nuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Chop the pine nuts and toast them in a dry pan. Knead the flour and water together. Gradually add the other ingredients and knead thoroughly again. Let the dough rest until it has roughly doubled in size. Bake at 200°C (400°F) for 40-50 minutes. Tip: Recipes for wild garlic paste and pesto rosso can be found in the database.

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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.

Saratoga Cooler

Wild Garlic Pesto Rosso Bread