Soy-Free Homemade Bread with Pesto Swirl

Discover the perfect balance of flavor and texture with this Soy-Free Homemade Bread with Pesto Swirl! This artisanal bread recipe combines a soft, fluffy crumb with a vibrant swirl of homemade basil pesto, made with fresh basil leaves, pine nuts, Parmesan cheese, and a hint of garlic and lemon juice. The dough, lovingly kneaded by hand and enriched with extra virgin olive oil, is a dream to work with, creating a loaf that's both tender and visually stunning. Ideal for those with soy allergies or anyone seeking a wholesome addition to their table, this bread is perfect for everything from savory breakfasts to elegant dinner pairings. Whether served fresh from the oven or toasted with a drizzle of olive oil, this flavorful loaf will quickly become a household favorite.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 7 grams Active dry yeast
• 10 grams Sugar
• 10 grams Salt
• 300 ml Warm water
• 60 ml Extra virgin olive oil
• 50 grams Basil leaves, fresh
• 30 grams Pine nuts
• 50 grams Parmesan cheese, grated
• 1 unit Garlic clove
• 10 ml Lemon juice

Directions

Step 1

In a large mixing bowl, combine active dry yeast, sugar, and warm water. Stir gently and let sit for 5-10 minutes until it becomes frothy.

Step 2

Add olive oil, salt, and half of the flour to the yeast mixture. Stir until well combined.

Step 3

Gradually add the remaining flour, mixing until a dough forms. If the dough is too sticky, add a little more flour as needed.

Step 4

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Step 5

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

Step 6

While the dough is rising, prepare the pesto. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, lemon juice, and a pinch of salt. Pulse until ingredients are finely chopped.

Step 7

With the food processor running, slowly drizzle in olive oil until the pesto reaches a smooth consistency. Set aside.

Step 8

After the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 10x16 inches.

Step 9

Spread the pesto evenly over the dough, leaving a small border around the edges.

Step 10

Starting from the long side, roll the dough into a tight log and pinch the seam to seal.

Step 11

Place the rolled dough seam-side down into a greased loaf pan. Cover and let it rise for another 30 minutes.

Step 12

Preheat the oven to 180°C (350°F).

Step 13

Bake the bread for 25-30 minutes, or until the top is golden brown and sounds hollow when tapped.

Step 14

Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Serving size	(1034.3g)

Amount per serving	% Daily Value*
Calories	2789.7

Total Fat 96.8g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 10.2g
Cholesterol 50mg	0%
Sodium 4800.6mg	0%
Total Carbohydrate 401.8g	0%
Dietary Fiber 18.2g	0%
Total Sugars 12.4g
Protein 80.7g	0%

Vitamin D 0IU	0%
Calcium 710.5mg	0%
Iron 29.3mg	0%
Potassium 1078.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 11.5%

Carbs: 57.4%