Whole Wheat Pull-Apart Bread with Indian-Spiced Pesto
2 hours 15 minutes
727 reads
About Whole Wheat Pull-Apart Bread with Indian-Spiced Pesto
Imagine warm, fragrant bread, each pull-apart piece infused with the vibrant flavors of Indian-spiced pesto. This Whole Wheat Pull-Apart Bread is more than just a side—it's a showstopping centerpiece for any meal, from a casual brunch to a cozy weeknight dinner.This eggless, whole wheat loaf offers a delightful contrast of textures: soft and fluffy on the inside, with a satisfying crunch on the outside thanks to flax and sesame seeds. The homemade pesto, bursting with aromatic spices, elevates this bread to a whole new level of deliciousness.Whether you enjoy it warm from the oven or at room temperature, this wholesome and flavorful pull-apart bread is guaranteed to impress your guests and leave them wanting more.
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Recipe Time & More
Prep15 minutes
Cook2 hours
Total2 hours 15 minutes
Ingredients
Dough
Indian-Spiced Pesto
- 1/4 cup Roughly Cilantro chopped
- 1/4 cup Roughly Mint Leaves chopped
- 1/4 cup Roughly Garlic chopped, including green parts
- 1 Tbsp Olive Oil
- 1/2 tsp Himalayan Salt pink
- 1 Tbsp Flax Seeds
- 1 tsp Sesame Seeds black
Instructions
- Combine the cilantro, mint leaves, and garlic in a food processor.
- Add the olive oil and salt. Pulse until a paste forms, but avoid over-processing. We want a textured pesto, not a purée.
- Transfer the pesto to a bowl. Stir in the flax seeds and black sesame seeds. Set aside.
- Lightly grease a large bowl with butter or oil. This will prevent the dough from sticking as it rises.
- In a separate bowl, combine the whole wheat flour, salt, instant dry yeast, and sugar.
- Gradually add the lukewarm water to the dry ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 7-10 minutes, incorporating the melted butter gradually. Kneading develops the gluten, resulting in a soft, airy bread.
- Place the kneaded dough in the greased bowl, turning to coat. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the risen dough to release the air. Knead lightly for another 5 minutes on a lightly floured surface.
- Roll out the dough into a thick circle. Spread the Indian-spiced pesto evenly over the surface, leaving a 1/2-inch border.
- Tightly roll the dough into a log. Using a sharp knife or pizza cutter, cut the log into equal pieces.
- Arrange the rolls in a greased baking tin or tray. Cover and let them rise again in a warm place for about 30 minutes.
- Preheat oven to 400°F (200°C).
- Bake for 15-20 minutes, or until golden brown.
- Brush the warm bread with melted butter for a beautiful glaze. Serve warm or at room temperature.
Recipe Notes
Good To Know
- Water used for proofing and kneading should be lukewarm, not hot, as hot water kills the yeast.
- Knead the dough for a good 10 minutes to ensure it's soft and all ingredients are properly mixed.
- If the dough is too sticky, incorporate extra softened butter slowly, but avoid adding extra flour.
- Dough rises faster in summer than in winter or monsoon season. It should double in size, which might take 30-40 minutes in summer.
- You can add grated cheese along with the pesto paste when rolling and spreading.
- For extra flavor, add 2 teaspoons of fine garlic paste to the dough after the first proofing, kneading it in lightly.
- Himalayan pink salt, table salt, or coarse sea salt can be used in the pesto spread.
- Nuts like pine nuts or walnuts can be added to the pesto before grinding in the seeds.
- Olive oil can be substituted for softened butter when kneading the dough.
Expert Tips
- For a richer flavor, consider adding a sourdough starter to the dough. This will give the bread a tangy complexity and a chewier texture.
- Experiment with different types of seeds in the pesto. Sunflower, pumpkin, or even hemp seeds can add unique flavors and textures.
- If using fresh herbs in your pesto, blanch them briefly in boiling water before blending. This will preserve their vibrant green color and prevent browning.
Storage Instructions
- Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 2 months. Thaw slices at room temperature or toast them directly from frozen.
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Recipe Nutrition
Calories: 452kcalCarbohydrates: 47gProtein: 6gFat: 26gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gSodium: 1140mgFiber: 2gSugar: 1g
Vidya Narayan
Articles: 21
11 Comments
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Looks incredible! Thanks for the details.
This looks so good! Appreciate the share.
Well explained recipe. Healthy fusion version.
Awesome and so well explained!
Awesome and so well explained!
Osm????
Awesome 🙂
Superb
Such a tasty dish! Thanks for the recipe.
This looks incredible! Thank you.
This looks so good! Appreciate the share.