I'm warning you about this recipe... it may be one of the most comforting, addictive goodies I've ever made! Even my mom (who is usually very good with self-control, even when it comes to carbs) fell in love with this bread, snatching a slice as soon as it was cool enough to cut without disintegrating!
The recipe is a variant of my Irish soda bread dough that I spread with Friday's home made parsley and pumpkin seed pesto before rolling up Danish-pastry style (essentially double rolling... once the 'long' way, then re-flattening the do
Herby-Marbled Bread
Serves 14
3 cups spelt flour
1 cup flour
1 tbsp baking powder
1 tsp baking soda
4 tbsp butter
1 1/2 cups buttermilk
2 tbsp honey
1 egg, beaten
1/3 cup Pepita-Parsley Pesto
- Preheat oven to 375F.
- Mix the flours, sugar, baking powder, and baking soda in a large bowl.
- Cut the butter into the flour mixture until it gets to a coarse mealy texture.
- Seperately, mix the buttermilk, honey and egg until well beaten.
- Mix wet mixture into the dry ingredients until very well combined. The dough will be very sticky, but add no more than 1/4 cup flour extra if necessary.
- Turn the dough out onto a floured board and knead until smooth.
- Flatten dough into a large rectangle and spread pesto evenly over the surface.
- Roll the dough up from the long side to make a long "snake" of dough.
- Flatten this log, and roll up into a tight spiral from the short end.
- Place the (now round) loaf onto a cornmeal-dusted cookie sheet.
- Bake 40 minutes.
- Cool on wire rack before slicing.
Calories: 176.3
Total Fat: 4.8 g
Cholesterol: 25.0 mg
Sodium: 60.4 mg
Total Carbs: 28.9 g
Dietary Fiber: 3.3 g
Protein: 6.0 g
Holy crap that looks yummy...
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