2 dl water
1.5 tsp honey
1 teaspoon salt
25 g 05 Maskmel Smoke malt
225 g Wheat flour (preferably Manitobamel or other flour high in protein)
You can both apply a good fresh pesto bought at the supermarket or see our recipe for homemade pesto here
Start by dissolving the yeast in cold water. Then stir together the honey, salt and mask flour.
Add the wheat flour little by little - the dough should be soft and supple, but may well be to the wet side.
Let the dough rise on the kitchen table for a minimum of 3-4 hours - much like overnight, here the taste develops best.
Twisted pesto bread
Turn the oven on 225 degrees hot air.
Roll out the dough to a rectangle on a floured table. Spread the pesto on a 3/4 portion of the dough, leave one long side of the dough without. Roll the dough together
as a roulade on the elongated joint. Then divide the dough in half so that the dough sits together at one end. Press the end together so there is no hole in the pesto. Now you string each part of the dough around each other and finally press the end together so that the parts are connected. Spread the twists a little so you can see the pesto.
Brush the bread with eggs and bake it in the oven for about 15-20 minutes.
Serve it for your dinner or bring it to your packed lunch.