Multigrain Pesto Braid Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the whole wheat flour, oats, flaxseeds, yeast, salt, and sugar.
• STEP 2.Add warm water and olive oil to the dry ingredients and mix until a dough forms.
• STEP 3.Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
• STEP 4.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
• STEP 5.Meanwhile, prepare the pesto by blending together the basil, garlic, pine nuts, Parmesan cheese, olive oil, salt, and pepper in a food processor until smooth.
• STEP 6.Once the dough has risen, punch it down to release the air and divide it into 3 equal portions.
• STEP 7.Roll out each portion into a rectangle shape on a lightly floured surface.
• STEP 8.Spread the pesto evenly over each rectangle, leaving a small border around the edges.
• STEP 9.Starting from the long side, roll up each rectangle tightly to form a log.
• STEP 10.Place the logs side by side on a baking sheet lined with parchment paper and carefully braid them together.
• STEP 11.Cover the braid with a clean kitchen towel and let it rise for another 30 minutes.
• STEP 12.Preheat the oven to 375掳F (190掳C).
• STEP 13.Bake the braid for 25-30 minutes, or until golden brown and cooked through.
• STEP 14.Remove from the oven and let it cool slightly before serving.
• STEP 15.Slice and serve the Multigrain Pesto Braid warm or at room temperature.
• STEP 16.Store any leftovers in an airtight container at room temperature for up to 2 days.

Cooking Tips

• You can customize the pesto by adding other herbs like parsley or cilantro.
• If you don't have pine nuts, you can substitute them with walnuts or almonds.
• For a vegan version, omit the Parmesan cheese or use a vegan alternative.
• To reheat the bread, wrap it in aluminum foil and warm it in a preheated oven for a few minutes.

Storage and Serving

• The Multigrain Pesto Braid is best served fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
• To serve, slice the braid into individual portions and enjoy it as a snack, appetizer, or alongside a salad or soup.
• You can also toast the slices for a crispy texture and serve them with a side of marinara sauce for dipping.