Braided Pesto Bread (gluten free, vegan )
Bread. Today Im gonna share something wonderful about baking bread.
If you follow me on instagram you probably know that I have a heart of a baker. I will always cherish that and it will always be part of me and my personality. We are inseparable. Yes, Im talking about baking, my long-term relationship in the world of food.
A few years ago I had to give up using gluten in my diet. I was devastated. Are we separating or something I almost cried . I had achieved a good understanding of the baking chemistry and now I would have to end my glorious days of baking. Just like that. So sad. Over two decades of practising to master the secrets of a perfect loaf.
A life without baking artisan bread sounded weird. The loss was hard to deal with. For me this was an end of an era. I lost something important and meaningful, I had to give away my favorite skill of all time. I wasn’t happy how my cherished, beautiful relationship ended.
I have experienced so precious wonderful moments in my kitchen I should get a trophy or at least a title for that. Pure joy, anxious excitement and love. Endless amount of inspiration and feelings of encouragement.
Imagining a lovely dough in my hands, so magical. Giving life to a dough is a satisfying process, you know exactly how it’s gonna react to the movement of your hands. Magic!
The rising of a perfectly shaped ciabatta can bring tears to my eyes.
The hollow sound when I knock on the bottom of a loaf always makes me smile.
The beautifully formed air bubbles in a baguette can easily make me love this world a little bit more each time.
The curious and intense stare through the oven window combined with the realization that something unbelievably amazing is about to be born. Nothing can beat that feeling .
Taking the bread baby out of the oven is a moment of love and affection towards my creation. I handle the oven-fresh bread with a gentle touch full of pride. Then I’ll take a good deep sniff of it and get ready to make a closer contact.Feeling like a queen of the world.
So, am I crazy or just a person who loves to get hands messy in order to experience all this? I’ve never used a kitchen device for kneading a bread dough. I want to feel everything. I want to learn everything. That’s something that is fundamental, I always want to get the whole experience.
This is me and my honest relationship with the most praised food of all. This is my way of living in the kitchen. I hope you all learned that even if it’s as mundane as baking, it can give you so much happiness you could’ve never believed.
This post was important to me so I really hope you enjoyed reading it. The recipe below is made for the memory of gluten. The bread has a crispy crust that is a bit chewy allowing the inside to be soft and tender filled with the oh so amazing basil pesto!
2 cups warm water
1 tsp sea salt
25 g fresh yeast
3- 3 1/2 cup gluten free all purpose flour
4 tbsp extra virgin olive oil
1 tbsp psyllium
Pesto, you can use a store bought but it’s always best when it’s homemade. You gonna need it about 1/2 cup depending how much you love the stuff.
- Combine water, yeast and salt
- Add psyllium to flours
- Start adding flour to liquid
- Stir and mix well until the dough gets softer
- Add the oil and give a good knead
- If you make 2 breads half the dough
- Roll out the dough into a rectangle, 30x 20cm
- spread the pesto generously on the rolled dough
- Roll the dough into a log, lengthwise
- Cut the dough into half, lengthwise
- Carewfullyturn the outside up and braid them
- Let rise until the breads are doubled
- Brush with plant based milk or egg
- Bake at 180C about 20- min until golden brown
This bread is excellent with a salad or accompanying a tasty soup. It’s not health food, it was a reminder of my life filled with gluten. Nothing can replace gluten in baking totally. We only use substitutes. Life without gluten is delicious and often more healthier too. So , no regrets. I’ve gotten over my loss and found some amazing new love affairs to share my emotions with.
Ainesosat taikinaan 1 cup = 2,4 dl
2 cup lämmintä vettä
1 tl laatusuolaa
25 g tuore hiiva
3- 3 1/2 cup gluteeniton vaalea jauhoseos
4 rkl extra virgin oliiviöljyä
1 rkl psyllium
TÄYTTEEKSI joko kaupan pestoa tai itse väkerrettyä mikä tietenkinvie aina voiton. Pestoa tarvitaan noin 1/2 cuppia
Ohjeet taikinalle, 2 isoa leipäkierrettä tai 4 pienempää
1.Yhdistä vesi, hiiva ja suola
2. Lisää psyllium jauhoihin
3. Ala lisätä jauhoja nesteisiin
4. Sekoita hyvin kunnes taikinaa muuttuu pehmeämmäksi
5. Lisää öljy ja vaivaa kunnolla
6. Jos teet 2 leipää puolita taikina
7. Kauli taikinat suorakulmioksi, 30×20
8. Levitä pesto tasaisesti taikinalevylle
9. Kääri rullalle kuin kääretorttu
10. Halkaise rullattu taikina pituussuunnassa
11. Varovasti käännä leikkauspinta ylöspäin ja letitä
12. Kohota kunnes leivät kaksinkertaistuneet kooltaan
13. Voitele kasvimaidolla tai munalla
14. Paista 180 C 20- min kunnes saa kauniin värin