Green and Red Pesto Bread

Summary

Ingredients

• 800 grams flour
• 2 packs yeast
• 500 ml water, lukewarm or milk
• 2 teaspoons honey
• 4 teaspoons, leveled salt
• 100 ml olive oil
• 2 tablespoon herbs, Italian
• 1 clove garlic
• 3 tablespoon pesto, red
• 3 tablespoon pesto, green

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Instructions

1. Mix the yeast with the honey (this makes fresh yeast liquid). Add flour and salt. Add water (milk) and knead into a smooth dough. The amount of water can vary depending on the type of flour, so it is better to use a little less water first so that the dough does not become too sticky. Cover and let the dough rise in a warm place until its volume has doubled. (I always put it in the slightly warmed oven).
2. Mix the olive oil and herbs with the garlic.
3. Preheat the oven to 250 ° C top / bottom heat or 230 ° C circulating air.
4. Divide the dough into 2 portions. Divide the dough half again into 1/3 and 2/3.
5. The green pesto is now kneaded into the smaller dough portion (1/3).
6. Roll out the dough thinly into a square without pesto. Roll out the pesto dough thinly into a square.
7. Place the pesto dough on top of the other and roll it up into a roll.
8. Place the seam down on a baking sheet lined with baking paper and cut the top at a slight angle. Brush with the oil and herbs mixture.
9. Do the same with the second half of the dough and work in the red pesto.
10. Let both bread rolls rise again. Bake the bread for about 20-25 minutes.