Vegan Homemade Bread with Pesto Swirl
Elevate your bread-making game with this mouthwatering Vegan Homemade Bread with Pesto Swirl! This recipe combines the art of fluffy, golden homemade bread with the vibrant, herbaceous flavors of vegan basil pesto swirled into every slice. Made with wholesome ingredients like all-purpose flour, olive oil, and a scratch-made pesto featuring fresh basil, pine nuts, and nutritional yeast, this loaf delivers both comfort and sophistication. The recipe's straightforward steps include a satisfying kneading process and a tantalizing swirl that makes every slice visually stunning. Perfect for serving with soups, salads, or as a standalone snack, it’s a deliciously dairy-free, plant-based twist on classic comfort food. Whether you're a seasoned baker or new to bread-making, this is your go-to recipe for bakery-quality results right from your oven!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 10 grams Salt
- 15 grams Sugar
- 300 ml Warm water
- 30 ml Olive oil
- 50 grams Fresh basil leaves
- 1 unit Garlic clove
- 30 grams Pine nuts
- 15 grams Nutritional yeast
- 15 ml Lemon juice
- 5 grams Salt (for pesto)
- 60 ml Olive oil (for pesto)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix together thoroughly.
Make a well in the center of the dry ingredients and pour in the warm water and olive oil.
Mix together until a shaggy dough forms, then turn out onto a floured surface and knead for about 8 to 10 minutes until the dough is 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 vegan pesto by blending the fresh basil leaves, garlic clove, pine nuts, nutritional yeast, lemon juice, and salt in a food processor.
Slowly drizzle in the olive oil while the processor is running until a smooth consistency forms. Adjust seasoning to taste.
Once the dough has doubled in size, punch it down and roll it out on a floured surface into a rectangle approximately 1 cm thick.
Spread the prepared pesto evenly over the dough rectangle, leaving a border around the edges.
Starting from one of the long edges, roll the dough tightly into a log, sealing the edges to prevent the pesto from leaking.
Place the rolled dough into a greased loaf pan, cover again, and let it rise for an additional 30 minutes.
Preheat your oven to 180°C (350°F).
Bake the bread for 25 to 30 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 about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Slice and serve the bread fresh. It pairs well with soups, salads, or simply enjoyed on its own.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5897 mg | 256% | |
| Total Carbohydrate | 413.5 g | 150% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 17.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 1323 mg | 28% | |
*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.
