Pesto Rye Bread
Prep
30 mins
Cook
45 mins
Servings
8
Difficulty
Medium
This is one of my favorite breads to make because it comes together in just over an hour and fills your kitchen with the most wonderful aroma. The nutty rye flour pairs beautifully with a homemade pesto swirled throughout, giving you that bakery quality taste at home. Rye is fantastic because it's packed with fiber, which keeps you satisfied longer than white bread alone. What I love most is how forgiving this recipe is, the dough is simple to handle, and you don't need any special equipment. Fresh basil, pine nuts, and good olive oil transform this into something truly special that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 350 grye flour
- 200 gstrong white bread flour
- 380 mlwarm water
- 7 ginstant yeast
- 10 gsea salt
- 80 gfresh basil(packed)
- 60 gpine nuts
- 3garlic cloves(peeled)
- 150 mlextra virgin olive oil
- 50 gparmesan cheese(grated)
- 15 mllemon juice
- 3 gsalt for pesto
Detail level
Instructions
- 1
Combine rye flour, white bread flour, yeast, and salt in a large mixing bowl. Pour in warm water and mix until a shaggy dough forms. Knead for 8-10 minutes until the dough becomes smooth and elastic.
Tip: Rye dough will be slightly stickier than regular bread dough, so don't add extra flour.
- 2
Shape the dough into a ball and place in an oiled bowl. Cover with a damp cloth and let rise in a warm place for 90 minutes until doubled in size.
Tip: A warm windowsill or turned-off oven works well for proving.
- 3
While the dough rises, prepare the pesto. Blend together basil, pine nuts, garlic, parmesan, lemon juice, and salt until coarse. Slowly drizzle in olive oil while blending until you reach a spreadable consistency.
Tip: Reserve a small amount of pesto to brush on top of the loaf before baking for extra flavour and colour.
- 4
Turn out the risen dough onto a lightly floured surface and gently flatten it into a rectangle about 1 cm thick.
Tip: Handle the dough gently to retain the air bubbles that developed during proving.
- 5
Spread the prepared pesto evenly across the dough, leaving a 2 cm border on all sides. Roll the dough tightly from one long edge towards you, sealing the seam by pressing gently.
Tip: Don't overfill or the pesto may leak out during baking. A light hand is best.
- 6
Place the rolled dough seam-side down on a baking sheet lined with baking paper. Shape it into an oval loaf. Cover loosely and let it prove for 45 minutes until puffy.
Tip: The second proof should be shorter than the first since the dough is already well-developed.
- 7
Preheat your oven to 200°C (180°C fan). Brush the top of the loaf with reserved pesto and use a sharp knife to score three diagonal slashes across the top.
Tip: Scoring helps the bread expand evenly and creates an attractive finish.
- 8
Bake for 40-45 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
Tip: For a crispier crust, spray the inside of the oven with water three times during the first 15 minutes of baking.
- 9
Remove the bread from the oven and cool on a wire rack for at least 20 minutes before slicing.
Tip: Cooling allows the interior to set properly and makes slicing cleaner.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.