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🍽️ Wild Garlic Braided Bread

157 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt flour Type 630
• 250 g spelt wholemeal flour
• 1 tsp honey
• 1 cube yeast
• 105 ml olive oil
• salt
• 25 g wild garlic (0.5 bunch)
• 50 g parmesan (1 piece; 30 % fat in dry matter)
• 45 g pine nuts (3 tbsp)
• pepper

Instructions

1. 1. Put the flour into a large bowl and sift it to make it airy.
2. 2. Press a small indentation into the center of the flour.
3. 3. Crumble the yeast into this indentation.
4. 4. Gently mix the yeast with the honey and 50 milliliters of lukewarm water.
5. 5. Let this mixture rest for five minutes to activate the yeast.
6. 6. Add 30 milliliters of olive oil, a pinch of salt, and 200 milliliters of lukewarm water to the dough.
7. 7. Knead everything into a smooth dough.
8. 8. Cover the bowl.
9. 9. Let the dough rise at room temperature for about one hour.
10. 10. Wash the wild garlic thoroughly and shake it dry.
11. 11. Roughly chop the wild garlic greens.
12. 12. Grate the Parmesan finely.
13. 13. Toast the pine nuts in a pan over medium heat for three minutes.
14. 14. Puree the wild garlic, the Parmesan, the pine nuts, and the remaining olive oil into a smooth paste.
15. 15. Season the pesto mixture with a little salt and pepper to taste.
16. 16. Dust your work surface with a little flour so the dough does not stick.
17. 17. Roll the dough out into a rectangle that is approximately 60 centimeters long and 20 centimeters wide.
18. 18. Cut the dough into four long strips.
19. 19. Spread the pesto over three of these strips.
20. 20. Layer the strips slightly offset on top of each other, with the strip without pesto on top.
21. 21. Twist the whole bundle together to form a braided loaf.
22. 22. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan; Gas: Level 2–3).
23. 23. Bake the loaf for about 45 minutes.

Nutrition per serving

• kcal: 157
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 17 g