Vegan Homemade Bread with Pesto Swirl
Elevate your bread-baking game with this irresistible Vegan Homemade Bread with Pesto Swirl—a perfect fusion of fluffy, homemade bread and the robust flavors of fresh, dairy-free pesto. This recipe combines the simplicity of classic bread-making with a vibrant swirl of basil, garlic, and nutritional yeast, creating a visually stunning loaf that’s as delicious as it is wholesome. Each slice bursts with Mediterranean-inspired flavors, thanks to the rich pine nut and olive oil pesto layered throughout the dough. Ideal for beginners and seasoned bakers alike, this recipe is the ultimate showstopper for any occasion. Whether served alongside soups, salads, or enjoyed as a snack, this vegan bread is guaranteed to impress with its soft texture, golden crust, and bold flavor profile. Plus, it’s entirely plant-based, making it a crowd-pleaser for vegans and non-vegans alike!
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Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 10 grams Salt
- 15 grams Sugar
- 300 ml Warm water
- 30 ml Olive oil
- 50 grams Fresh basil leaves
- 1 unit Garlic clove
- 30 grams Pine nuts
- 15 grams Nutritional yeast
- 15 ml Lemon juice
- 5 grams Salt (for pesto)
- 60 ml Olive oil (for pesto)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix together thoroughly.
Step 2
Make a well in the center of the dry ingredients and pour in the warm water and olive oil.
Step 3
Mix together until a shaggy dough forms, then turn out onto a floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5
While the dough is rising, prepare the vegan pesto by blending the fresh basil leaves, garlic clove, pine nuts, nutritional yeast, lemon juice, and salt in a food processor.
Step 6
Slowly drizzle in the olive oil while the processor is running until a smooth consistency forms. Adjust seasoning to taste.
Step 7
Once the dough has doubled in size, punch it down and roll it out on a floured surface into a rectangle approximately 1 cm thick.
Step 8
Spread the prepared pesto evenly over the dough rectangle, leaving a border around the edges.
Step 9
Starting from one of the long edges, roll the dough tightly into a log, sealing the edges to prevent the pesto from leaking.
Step 10
Place the rolled dough into a greased loaf pan, cover again, and let it rise for an additional 30 minutes.
Step 11
Preheat your oven to 180°C (350°F).
Step 12
Bake the bread for 25 to 30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Step 13
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Step 14
Slice and serve the bread fresh. It pairs well with soups, salads, or simply enjoyed on its own.
Nutrition Facts
| Serving size | (1042.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2979.9 |
| Total Fat 114.7g | 0% |
| Saturated Fat 15.1g | 0% |
| Polyunsaturated Fat 12.9g | |
| Cholesterol 0mg | 0% |
| Sodium 5896.6mg | 0% |
| Total Carbohydrate 413.5g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 17.5g | |
| Protein 70.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 162.6mg | 0% |
| Iron 28.7mg | 0% |
| Potassium 1322.6mg | 0% |
Source of Calories