Nut-Free Pesto Bread
Elevate your homemade bread game with this flavorful Nut-Free Pesto Bread that’s perfect for those with nut allergies! This recipe puts a creative twist on classic pesto by swapping out nuts for sunflower seeds, creating a rich, aromatic spread made with fresh basil, Parmesan cheese, garlic, and olive oil. Rolled into soft, fluffy homemade dough and baked to golden perfection, every slice is bursting with herbaceous goodness and a hint of tangy lemon. Ideal for serving alongside soups, salads, or a cozy pasta dinner, this loaf is a crowd-pleaser that combines artisanal bread-baking techniques with allergy-friendly ingredients. With just 30 minutes of prep time, this delicious bread lets you enjoy all the irresistible flavors of pesto without any compromise!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 10 grams sugar
- 10 grams salt
- 300 milliliters warm water
- 60 milliliters olive oil
- 50 grams fresh basil leaves
- 60 grams Parmesan cheese, grated
- 2 garlic cloves
- 15 milliliters lemon juice
- 60 milliliters olive oil (for pesto)
- 40 grams sunflower seeds
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Make a well in the center and pour in the warm water and olive oil. Mix until it forms a shaggy dough.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
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.
While the dough is rising, prepare the nut-free pesto. In a food processor, combine fresh basil leaves, Parmesan cheese, garlic cloves, lemon juice, olive oil, and sunflower seeds. Blend until smooth and set aside.
Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle, about 1 cm thick.
Spread the prepared pesto evenly over the dough, leaving a small border around the edges.
Starting from one of the long edges, carefully roll the dough into a log, keeping it as tight as possible.
Place the rolled dough into a greased loaf pan, seam side down. Cover and let it rise for another 30 minutes.
Preheat your oven to 180°C (350°F).
Bake the bread for about 35-40 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Allow the bread to cool slightly in the pan before removing and cooling completely on a wire rack before slicing.
Nutrition Facts
Calories |
3431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 409.2 g | 149% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 12.5 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 851 mg | 65% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1196 mg | 25% | |
*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.
