Wild garlic pesto torn bread
- 1 bunch wild garlic
- 200 g cashew nuts
- 25 g yeast flakes
- 50 g MyLove-MyLife almond or coconut yoghurt alternative natural
- 1 tbsp oil
- A squeeze of lemon juice
- 500 g flour
- 100 g MyLove-MyLife Almond or Coconut Yoghurt Alternative Natural
- 5 g salt
- 50 g margarine
- 10 g sugar
- 200-250 g water
- 1 sachet dry yeast
Blend everything together in a blender.
Knead all the ingredients into a smooth dough and leave to rise for 30-60 minutes. Roll out the dough into a rectangle (30x40 cm), spread with the pesto and cut into 6 strips. Cut the strips in half and stack them in two piles. Cut each stack in half again and place in a greased loaf tin.
Bake in a preheated oven at 200 degrees for about 30-40 minutes. Remove from the tin and pat down.
Recipe and photos by you_did_pumpkinlove by Judith Bernert