The month of September has arrived, and with it not only cooler temperatures but also the appetite for hearty food. So, it seems high time to
start this first month of fall with some fun bread baking, with bold textures and ingredients that capture the
tastes of late summer.
I was looking for an easy weeknight bread, shaped like a wreath, or crown, a bread with a rustic look and feel that is easily shareable and can be served alongside a ragù pasta dish and still stand out. I had some homemade arugula (aka rocket) and basil pesto, sun-dried tomatoes preserved in olive oilshredded cheese and tons of garden herbs. As I always have fresh yeast and spelt flour on hand, I decided to make a lovely Bread Wreath with Arugula and Basil Pesto, Cheese and Sun-Dried Tomatoes.
The yeast dough is easy. A no fuss recipe that is still big on taste. I use fresh
yeast for my recipe but you can go with dry (instan) yeastof course. It a very basic
yeast dough with added herbs – I like to use fresh parsley from my herb
garden, of course, you can also use other soft herbs such as oniony chives, woodsy sage or estragon (tarragon) with a slight anise flavor.
You
should note that because of the amount of liquid used, this is a rather shaggy, wet dough that needs a bit of tender
handling, but if you use some additional flour while shaping and manoeuvring the
dough, you should not run into any trouble.
The filling calls for homemade pesto. However, if you happen to have a jar
left in your cupboard from that trip to the farmers’ market, by all means, use
that, about 100g will do – or eye-ball the quantity, as all you are looking
for is a thin, well spread layer of pesto all across your rolled-out yeast
dough. You will then scatter the finely minced shallot, diced oil-cured,
sun-dried tomatoes and grated cheese on top, season with a generous grinding
of black pepper and salt. With the help of a bench scraper, roll up the dough
into a sausage, then transfer it to a parchment-lined baking pan that you
previously dusted with flour and while the wreath rests for an additional 15
minutes or so, you can pre-heat your oven. That’s it. All you have to do is
wait a good 45 minutes and you will be able to enjoy a freshly-baked bread
with all those wonderful Mediterranean flavors.
Bread Wreath with Pesto, Tomatoes and Cheese
Ingredients
For the dough
- 500g white spelt flour (alternatively use strong bread flour), plus extra for the work surface
- ½ tsp fine sea salt
- 2 tbsp sugar
- 1 egg (M), organic or free-range
- 200ml water (warm)
- 100ml milk (I like to use 3.5%), warm
- 21g of fresh yeast or 1 pkg. dry yeast
- ½ bunch parsley OR other soft herb, washed, dried well and finely chopped (or other soft herbs)
For the filling
- 100g pesto (I like to use a arugula/basil pesto, if possible homemade)
- 1 shallot (or a small mild onion)
- 100g tomatoes (sun-dried, soaked in oil), oil drained and coarsely chopped
- 125g cheese such as Emmenthal, grated (or use another cheese of your choice)
- freshly ground black pepper, salt
Preparation
- Knead all ingredients to a smooth dough.
-
Let it stand covered in a warm place for 1 to 1½ hours or until the
volume has doubled. - Roll out on a floured work surface (you should end up with a large rectangle).
- Spread evenly with pesto.
- Scatter the chopped, dried and drained tomatoes, the diced shallot and the grated Emmenthal evenly on top of the pesto.
- Season generously with pepper and salt.
- With the help of a bench scraper, roll up the dough and cut it in the middle save 5cm (2in) at the top
and bottom edge) and twist it around itself. - Prepare a backing sheet or large pizza pan and line it with parchment paper dusted with a little flour.
- Shape the dough into a wreath, tucking the ends under and transfer to the prepared baking sheet or pan.
- Loosely cover the wreath and place it in a warm spot while you pre-heat your oven to 180°C (356°F).
- Fill
an oven-proof bowl with hot water and carefully place it at the bottom of the oven (to create steam). Then bake the bread for 45 to 50 minutes, or until deep golden brown. - To cool, slide the baking sheet/pan onto a cooling rack.
Bread wreath with pesto, tomatoes and cheese
Ingredients
For the dough
- 500 g of spelled flour type 630 (alternative: wheat flour type 550), plus extra for the work surface
- ½ teaspoon of fine sea salt
- 2 TL sugar
- 1 egg (m), organic or free-range posture
- 200ml of water (lukewarm)
- 100ml milk (3.5%), lukewarm
- 21g fresh yeast or 1 pk. Dry yeast
- ½ BUND parsley, washed, well dried and chopped (you can also take other herbs)
For the filling
- 100g pesto (I would like to take a homemade arugula basil cum pesto)
- 1 shallot (or a small mild onion), finely cut
- 100g tomatoes (dried, inserted into oil), cut small
- 125 g Emmentaler, grated (you can also take another cheese)
- Freshly ground black pepper, salt
preparation
- Knead all ingredients into a smooth dough.
-
Covered in a warm place for 1 to 1½ hours or until the volume is doubled.
- Roll out finger thickness on a floured work surface.
- Brush with pesto evenly.
-
Then spread the chopped tomatoes and the shallot and the Emmental evenly on the dough.
- Season generously with pepper and salt.
-
Roll up the dough and cut in the middle (spare five centimeters each on the upper and lower edge) and turn in.
- Form into a wreath.
- Line a baking or pizza win with baking paper, lightly flour, then place the bread wreath on top, cover loosely and let it go in a warm place. In the meantime, preheat the oven to 180 ° C.
- Fill a ovenproof bowl with hot water and place on the bottom of the oven. Bake the bread in the preheated oven for 45 to 50 minutes.
For more bready inspirationpls take a look at:
-
Irish Brown Soda Bread for St Patrick’s Day (Sodabrot zum St. Patrick’s Day)
(HERE) - Tuesdays with Dorie – Semolina Bread (HERE)
- Nigel Slater´s Lazy Loaf (HERE)
- Back-of-the-Card Wild Herb Bread with Daisy Butter (HERE)
For some Grissini (Italian Breadsticks) inspiration, you can have a look at my: