Tomato – Pesto Verde Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour
- 2 tablespoon pesto verde, homemade
- 7 large tomato (s), dried
- 250 ml buttermilk
- 0.5 ½ cube yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Put the spelled flour, pesto verde, salt, sugar and egg in the food processor. Chop the sun-dried tomatoes and add them to the food processor. Heat the buttermilk, dissolve the yeast in it and add to the remaining ingredients in the food processor. Knead everything on the highest level for 3 minutes.
- Dust the casserole dish with the lid with flour. Knead the dough again on the work surface with a little flour. Shape into a loaf and place in the floured baking dish. Brush the loaf with a slightly damp, warm hand. Score two or three times with a sharp knife (ceramic knife). Put top and bottom heat in the preheated oven at 200 degrees for 70 minutes. Never open the lid beforehand!
- Goes very well as a starter with normal butter or lightly salted butter. Also with grilled meat!
- But wonderful for winter barbecues!
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