Heart-Healthy Pesto Bread
Discover a nutritious twist on an Italian classic with this Heart-Healthy Pesto Bread, a flavorful loaf packed with wholesome ingredients and bold, aromatic flair. Made with a blend of whole wheat and all-purpose flour, this bread gets an extra boost of nutrients without sacrificing texture. The homemade pesto, featuring fresh basil, garlic, pine nuts, olive oil, and a touch of Parmesan, adds a fragrant layer of richness while keeping the recipe surprisingly light. Perfect for pairing with soups, salads, or simply enjoying as a standalone snack, this bread is baked to golden perfection for a soft, fluffy interior and a satisfying crust. With minimal prep and bake time, it’s a deliciously simple yet impressive addition to your heart-healthy repertoire.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 2 teaspoons Instant yeast
- 1 cup Warm water (about 110°F/45°C)
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Fresh basil leaves
- 2 tablespoons Pine nuts
- 2 cloves Garlic cloves
- 1 tablespoon Lemon juice
- 1 tablespoon Parmesan cheese, grated
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Water for smoothing dough, if needed
Instructions
Begin by activating the yeast. In a large mixing bowl, combine the instant yeast, warm water (1 cup), and granulated sugar. Let it sit for about 5 minutes, until frothy.
While the yeast is activating, prepare the pesto. In a food processor, combine basil leaves, pine nuts, garlic cloves, Parmesan cheese, lemon juice, and extra virgin olive oil. Process until smooth and set aside.
Once the yeast mixture is ready, add olive oil (2 tablespoons), whole wheat flour, all-purpose flour, and salt to the bowl. Stir until a dough begins to form.
Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic. If the dough is too dry, add water, one tablespoon at a time, until the desired consistency is achieved.
Flatten the dough gently and spread the prepared pesto evenly over the surface, leaving a small border around the edges.
Roll the dough carefully into a log shape, starting with the long side. Pinch the seams to seal them tightly.
Place the rolled dough into a greased bread loaf pan. Cover with a clean kitchen towel and let rise in a warm place for about 45 minutes or until doubled in size.
Preheat the oven to 350°F (175°C).
Bake the bread for 25 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 6.6 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1376 mg | 29% | |
*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.
