Sugar-Free Pesto Bread
Indulge in the wholesome and aromatic delight of Sugar-Free Pesto Bread, a healthier twist on a classic favorite! Made with nutrient-rich whole wheat flour, this bread is infused with a vibrant, homemade pesto crafted from fresh basil, garlic, pine nuts, grated Parmesan, and a touch of zesty lemon. The recipe uses no added sugar and highlights the natural flavors of its wholesome ingredients. The dough is kneaded to perfection, rolled with the fresh pesto, and baked to a golden-brown finish for a fragrant, soft, and flavorful loaf. Perfect as a side for soups and salads, transformed into sandwiches, or simply enjoyed on its own, this bread is a must-try for anyone seeking a guilt-free indulgence. With step-by-step instructions and only 30 minutes of active preparation time, this Sugar-Free Pesto Bread recipe is as easy as it is delicious!
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 2 cups Fresh basil leaves
- 2 large Garlic cloves
- 0.25 cup Pine nuts
- 0.5 cup Grated Parmesan cheese
- 1 tablespoon Lemon juice
- 0.5 cup Extra virgin olive oil
Instructions
In a small bowl, dissolve 2.25 teaspoons of active dry yeast in 1 cup of warm water. Let it stand for about 5 minutes or until it becomes frothy.
In a large mixing bowl, combine 3 cups of whole wheat flour and 1 teaspoon of salt.
Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture. Mix until a dough begins to form.
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
While the dough is rising, prepare the sugar-free pesto by combining 2 cups of fresh basil leaves, 2 large garlic cloves, 0.25 cup of pine nuts, 0.5 cup of grated Parmesan cheese, and 1 tablespoon of lemon juice in a food processor.
Pulse the mixture while slowly drizzling 0.5 cup of extra virgin olive oil until the pesto is smooth and well combined. Set aside.
Once the dough has risen, punch it down gently and divide it into two equal parts.
Roll out each portion into a rectangle, spread half of the pesto over each rectangle, leaving a small border around the edges.
Roll each rectangle into a log and pinch the seams to seal.
Place the logs seam side down on a baking sheet and cover with a damp cloth, allowing them to rise for an additional 30 minutes.
Preheat your oven to 375°F (190°C).
Bake the loaves for about 35-40 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Allow the bread to cool slightly before slicing and serving.
Nutrition Facts
Calories |
2876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 3.4 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1994 mg | 42% | |
*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.
