pesto-zupfbrot
Recipe

Wild garlic pesto torn bread

pesto-zupfbrot

Ingredients

Pesto

  • 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

Yeast dough

  • 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

Preparation

Pesto

Blend everything together in a blender.

Yeast dough

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

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