Herby Marbled Bread
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- 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
View full nutritional breakdown of Herby Marbled Bread calories by ingredient
Introduction
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). My mom fell in love with this bread, it's rich without being heavy, and both sweet and salty, with a delicious buttermilk tang. 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). My mom fell in love with this bread, it's rich without being heavy, and both sweet and salty, with a delicious buttermilk tang.Number of Servings: 14
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
1/4 cup Pepita-Parsley Pesto (see recipe: http://yummysmells.blogspot.com/2008/11/pestos-and-pastas.html)
Directions
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, 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.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
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, 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.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.