This is absolutely delicious and fun to make. You could use the dough for common rolls or make this lovely flower of bread, it’s great to bring to parties or to vegan meet ups and potlucks
I never use sugar to let the yeast dough rise up, it always works perfectly without. I made this pesto with two pots basil, macadamia nuts and peanuts, some yeast flakes and lemon juice is still in there. There are no measurements for the pesto, just throw in what you like.
The yeast dough has worked out wonderfully for me, instead of chili flakes, I cut fresh chilli and garlic is still in the bread. On the basil pesto, I threw dried tomatoes and then formed into a roll.
Ingredients: 400g Spelt flour 1/2 cube fresh yeast (available in Real Foods or at the counter of your bakery in a supermarket) 1 tsp salt 100ml olive oil 250ml luke warm water fresh chili flakes, garlic Pesto take two pots of Basil and olive oil and blend together with your desired mix of nuts.
Put the flour in a mixing bowl and form a hollow, pour some water into it and dissolve the yeast in it, let stand for a few minutes. Then spread the salt, chilli, garlic on the edge of the flour and from this edge of the flour always stir into the middle, then start kneading with the hands, knead the olive oil and remaining water.
Leave the yeast dough in a warm place for about an hour to rise and shine 🙂 Roll out the dough with a rolling pin on a board with little bit flour, spread pesto around to the edge and top with dries tomatoes. Form into a roll and cut into 10 equal parts. Then place this carefully in a casserole dish and bake for 45-50 minutes, top, bottom heat 200 ° C.
Resource: Zupfbrot mit Basilikumpesto