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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 14 |
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The recipe is a variant of an Irish soda - bread dough that I spread with a home made parsley, parmesan and pumpkin seed pesto before rolling up danish-style (that is, double rolling... roll up one way, then re-flattening the dough and re-rolling it into a spiral loaf shape). Read more . My mom fell in love with this bread, it's rich without being heavy, and both sweet and salty, with a delicious buttermilk tang. Ingredients:
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 (see recipe: http://yummysmells.blogspot.com/2008/11/pestos-and-pastas.html) |
Directions:
1. Preheat oven to 375F.
2. Mix the flours, sugar, baking powder, and baking soda in a large bowl.
3. Cut the butter into the flour mixture until it gets to a coarse mealy texture
4. Seperately, mix the buttermilk, honey and egg until well beaten.
5. Mix wet mixture into the dry ingredients until very well combined. The dough will be very sticky, add no more than 1/4 cup flour extra if necessary.
6. Turn the dough out onto a floured board and knead until smooth.
7. Flatten dough into a large rectangle and spread pesto evenly over the surface.
8. Roll the dough up from the long side to make a long snake of dough.
9. Flatten this log, and roll up into a tight spiral from the short end.
10. Place the (now round) loaf onto a cornmeal-dusted cookie sheet.
11. Bake 40 minutes.
12. Cool on wire rack before slicing.
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