Mixed Wheat Bread Spiced with Pistachios-Olives Pesto
Posted By Savita
Sharing with you aromatic, nutty and flavorful breakfast mixed-wheat bread with Pistachios and Olives. I wanted to make savory breakfast bread with part whole wheat and part all-purpose flour. My whole wheat breads come out good, but unless bread looks white, my family is not so keen in trying it.
So I wanted to enhance its flavor and taste to make my family eat some wheat flour instead of all white flour.
Pistachio and olives are two of my favorite ingredients. I decided to use these as flavor enhancers. This pistachio-olive pesto/spread I just made to flavor bread but it tasted so good that I ended up making few batches of just pesto since then at different occasions. Vibrant color, zesty lime and jalapeno with nutty pistachios, olives and then cheese. oooh!!! mouthwatering yumminess!! Even while spreading it on bread, I ate two spoon full.
My husband loves it on a grilled toast. And I love it because its a healthy spread, I used raw nuts, so less saturated fats. Olives and lime jest and roasted garlic, all have various health benefits and little cheese does not hurt, right? :) All-in-all win-win recipe.
As expected, in bread also, pesto added great flavor. Felt like mission accomplished. Bread came out pretty darn good, lite, airy and so aromatic and yes, spicy!!. Every one loved it.
So make some pesto, try it toasts/on spoon, but do leave some to make this bread. Enjoy!!
So I wanted to enhance its flavor and taste to make my family eat some wheat flour instead of all white flour.
Pistachio and olives are two of my favorite ingredients. I decided to use these as flavor enhancers. This pistachio-olive pesto/spread I just made to flavor bread but it tasted so good that I ended up making few batches of just pesto since then at different occasions. Vibrant color, zesty lime and jalapeno with nutty pistachios, olives and then cheese. oooh!!! mouthwatering yumminess!! Even while spreading it on bread, I ate two spoon full.
My husband loves it on a grilled toast. And I love it because its a healthy spread, I used raw nuts, so less saturated fats. Olives and lime jest and roasted garlic, all have various health benefits and little cheese does not hurt, right? :) All-in-all win-win recipe.
As expected, in bread also, pesto added great flavor. Felt like mission accomplished. Bread came out pretty darn good, lite, airy and so aromatic and yes, spicy!!. Every one loved it.
So make some pesto, try it toasts/on spoon, but do leave some to make this bread. Enjoy!!
Total Time:
Prep Time:
Cook Time:
Cuisine:
American
Category:
Bread
Difficulty:
Easy
Yields:
4 Servings
Serves:
4
Ingredients
- Olives and Pistachio Pesto
- 1/2 Cup Olives (Green Olives)
- 5 Garlic (garlic cloves preferably roasted)
- 1/2 Jalapeno
- 1/2 Cup Pistachio
- 1 Lime (zest and juice)
- 1/4 tsp Salt
- 1/2 Cup Parmesan Cheese (you can also use sharp cheddar cheese, plus extra for topping bread before baking)
- 2 tbsp Olive Oil
- Bread
- 1 Cup Wheat Flour
- 1 & 1/2 Cup All-Purpose Flour
- 1/4 tsp Red Pepper Flakes
- 1 tbsp Sugar
- 1 & 1/4 Cup Water
- 1 tbsp Olive Oil
- 1 tsp Salt
- 2.25 tsp Active Dry Yeast (1/4 oz packet or 7 grams)
Directions
-
1. Olives and Pistachio Pesto - Mix olives, garlic cloves, jalapeno, pistachio, lime zest and juice, 1/4 tsp salt, 1/2 cup cheese in a food processor, add 1-2 tbsp olive oil and process until smooth. -
2. Transfer Pistachio Spread in a bowl and refrigerate until ready to use. -
3. Bread Dough - In mixing bowl, add 1 and 1/4 cup warm water 1 tbsp sugar. Sprinkle yeast over the water and let it foam for 10 minutes undisturbed. -
4. Add all-purpose flour and wheat flour, red pepper flakes, 1 tbsp olive oil, 1 tsp salt. -
5. Knead to make smooth dough. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil on dough. Cover and leave at warm place to rise for 2 hours (till it doubles in size.) -
6. Transfer the dough to a flour dusted work board. Roll using roller pin to about 11 inch wide and 7-8 inch long rectangle. -
7. Spread olive and pistachio spread mixture on the flattened dough evenly using spatula leaving half inch from sides. -
8. Optionally, you can also spread some pepper flakes on the top. Then, starting with a long end, roll up a tight even cylinder. -
9. Fold the roll in half. -
10. Twist the U shape dough three times. Transfer the twisted dough to an 9" or 10" bread loaf pan. I have used non-stick pan. Preheat oven at 350 degree F. Spread remaining cheese on the top. Cover with dry kitchen towel and let it rise at room temperature for 1 hr or until dough is about 1 inch out of the loaf pan. -
11. Bake in preheated oven in middle rack for 32-40 minutes, until top is nice light brown and bread sounds hollow when tapped at the bottom. Transfer bread to a cooling rack, let it cool completely before slicing. Toast it with some lite butter and enjoy!!
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