Nut-Free Homemade Bread with Pesto Swirl
Elevate your homemade bread game with this irresistible Nut-Free Homemade Bread with Pesto Swirl! Perfectly soft and fluffy, this handcrafted loaf is filled with a vibrant swirl of nut-free pesto made from fresh basil, sunflower seeds, garlic, and Parmesan cheese—ideal for those with nut allergies. Featuring simple ingredients and step-by-step instructions, this recipe combines the classic art of bread-making with the bold flavors of herbaceous pesto for a show-stopping loaf that's as stunning as it is delicious. Whether enjoyed as a standalone snack, served alongside soups, or transformed into gourmet sandwiches, this pesto bread is sure to be the centerpiece of your table. Easy to make, entirely nut-free, and bursting with flavor, this recipe offers an unbeatable blend of comfort and elegance.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 15 grams Granulated sugar
- 10 grams Salt
- 300 milliliters Warm water
- 30 milliliters Olive oil
- 50 grams Fresh basil leaves
- 30 grams Sunflower seeds
- 1 whole Garlic clove
- 50 grams Grated Parmesan cheese
- 60 milliliters Extra virgin olive oil
- 5 grams Salt
Instructions
In a large mixing bowl, combine 300 milliliters of warm water with 10 grams of sugar. Sprinkle 10 grams of active dry yeast over the water and let sit for about 5-10 minutes until frothy.
Add 500 grams of all-purpose flour and 10 grams of salt into the yeast mixture. Mix until a shaggy dough forms.
Add 30 milliliters of olive oil and knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Meanwhile, prepare the nut-free pesto by combining 50 grams of fresh basil leaves, 30 grams of sunflower seeds, 1 garlic clove, 50 grams of grated Parmesan cheese, 60 milliliters of extra virgin olive oil, and 5 grams of salt in a food processor. Blend until smooth.
Once the dough has risen, punch it down and roll it out onto a floured surface into a large rectangle about 1 cm thick.
Spread the prepared pesto evenly across the surface of the dough.
Starting from the long side, tightly roll the dough into a log and seal the edges by pinching the dough together.
Place the rolled dough into a greased bread loaf pan, cover, and allow it to rise for another 30 minutes.
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
Bake the bread in the preheated oven for 30-35 minutes or until it is golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Slice the bread and serve as a delicious, nut-free alternative for sandwiches or standalone snack.
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 6766 mg | 294% | |
| Total Carbohydrate | 410.6 g | 149% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 16.9 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 1205 mg | 26% | |
*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.
