1cupAlmond milkYou can use any milk of your choice
1/4cupCoconut oilYou can use any neutral tasting oil of your choice
1/4cupRaw sugarYou can use white sugar
1.5tspDried active yeast
1cupAll-purpose flour
1cupWholewheat flour
1/4cupAll-purpose flour, extra
1/4tspBaking powder
1/4tspBaking soda
1/2tspSalt
Pesto
1.5cupFresh basil leaves
2-3clovesGarlic
1/4cupPinenuts
2-3tbspExtra virgin Olive oil
Salt & pepper to taste
Olive oil and sea salt for toppingOptional
Instructions
Bread Dough
Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.
When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
Whisk in both the flours - 2 cups. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
Now add in the extra 1/4 cup all-purpose flour, baking powder, baking soda, and salt.
Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days. I always prefer to refrigerate the dough for at least 30 minutes.
Preheat your oven to 200 C. Keep a greased 8"*4" loaf pan handy.
Sprinkle flour on your work surface. Knead the dough very briefly for 30 seconds. Roll out the dough into a rectangle, approximately 15" x 9". I like to keep the thickness around 1/8".
Spread 3 tbsp of pesto evenly on the surface. Try to leave a 1/4" border around the edges. It will help you make a neater roll. I forgot to do that!
Starting with a long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
Using a sharp knife, cut it in half lengthways.
Braid the two pieces. Make sure the filling side is facing the top.
Pinch the two ends of the braid together and carefully place it in the prepared pan.
Let this rest for 15 minutes.
Brush with olive oil and sprinkle some sea salt on top. This step is completely optional.
Bake for 25-30 minutes or until golden brown. Mine was done in 25 minutes.
Let cool in the pan for 10 minutes before turning out on a cooling rack.
Cool for 30 minutes or until barely warm. Slice and serve. Enjoy!
Pesto
Combine all the ingredients for the pesto in a food processor and blitz until you get a smooth paste. Taste and adjust for seasoning.
You will get more pesto than you will need for the recipe.
Notes
The recipe for the bread dough has been adapted from The Pioneer Woman.