Ingredients
10
500 g whole wheat flour
7 g dry yeast
10 g fine granulated sugar
10 g salt
30 g unsalted butter, softened (or olive oil)
125 ml milk
200 ml water
50 g mixed seeds and nuts, lightly toasted
Bresc Pesto Verde
Used bresc products
Ingredients
500 g whole wheat flour
7 g dry yeast
10 g fine granulated sugar
10 g salt
30 g unsalted butter, softened (or olive oil)
125 ml milk
200 ml water
50 g mixed seeds and nuts, lightly toasted
Bresc Pesto Verde
Preparation method
Prepare the whole grain bread dough, leaving out the seed and nut mix.
Let the dough rise for the first time. After about 60 minutes, roll it out and shape it into two equal long strands. Roll these strands in the seed and nut mix.
Twist the strands together while spreading Pesto Verde between them.
Place the twisted dough into the final baking tin and let it rise again.
Bake the bread at 220°C for 25-30 minutes, or until fully cooked and golden brown.
Related themes
Tags
PS in foodservice