Recipe

Herby Marbled Bread Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year ago The recipe is a variant of an Irish soda - bread dough that I spread with a home made parsley, parmesan and pumpkin seed pesto before rolling up danish-style (that is, double rolling... roll up one way, then re-flattening the dough and re-rolling it ... More Prep:30m Cook:45m Servings:14	Jo_jo_ba
	sweet herby garlicky cheesy pestoy parsley bready irish grain spelt delicious nutty pumpkinseed pepita rich green swirl marbled bread irishsoda quickbread buttermilk savoury

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Ingredients

3 cups spelt flour

1 cup flour

1 tbsp baking powder

1 tsp baking soda

4 tbsp butter

1 1/2 cups buttermilk

2 tbsp honey

1 egg, beaten

1/3 cup Pepita-Parsley Pesto (see recipe: http://yummysmells.blogspot.com/2008/11/pestos-and-pastas.html)

Directions

Preheat oven to 375F.

Mix the flours, sugar, baking powder, and baking soda in a large bowl.

Cut the butter into the flour mixture until it gets to a coarse mealy texture

Seperately, mix the buttermilk, honey and egg until well beaten.

Mix wet mixture into the dry ingredients until very well combined. The dough will be very sticky, add no more than 1/4 cup flour extra if necessary.

Turn the dough out onto a floured board and knead until smooth.

Flatten dough into a large rectangle and spread pesto evenly over the surface.

Roll the dough up from the long side to make a long "snake" of dough.

Flatten this log, and roll up into a tight spiral from the short end.

Place the (now round) loaf onto a cornmeal-dusted cookie sheet.

Bake 40 minutes.

Cool on wire rack before slicing.

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Comments

jo_jo_ba 1 year ago said:
Amount Per Serving
Calories: 176.3
Total Fat: 4.8 g
Cholesterol: 25.0 mg
Sodium: 60.4 mg
Total Carbs: 28.9 g
Dietary Fiber: 3.3 g
Protein: 6.0 g