Description
Savor the delightful flavors of Wild Garlic Babka Bread! This recipe combines spelt flour and wild garlic pesto for a comforting meal that’s simple to make.
Ingredients
Scale
- 500 g spelt flour
- 200 g wild garlic pesto
- 240 ml milk
- 2 eggs
- 70 g butter
- 10 g dry yeast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
Instructions
- Activate the yeast by mixing lukewarm milk with sugar and stirring in dry yeast. Let it sit until foamy.
- Warm the remaining milk and melt butter into it. Whisk eggs in a large bowl, then add the warm milk and butter mixture.
- Combine spelt flour with a pinch of salt in another bowl. Mix the activated yeast with the wet ingredients, then gradually add the flour until it forms a soft, slightly sticky dough.
- Knead the dough until smooth for 5 minutes, either by hand or using a mixer with a dough hook. Avoid overworking the delicate spelt flour.
- Transfer the dough to a lightly floured bowl, cover it, and let it rise in a warm spot for about 45 minutes until noticeably larger.
- Preheat the oven to 175°C/347°F once the dough has risen and feels airy.
- Roll the dough into a large rectangle, keeping it even at about 0.5 cm thick.
- Spread the wild garlic pesto generously over the surface of the dough.
- Roll the dough into a log, keeping it tight but not overly pressed, and cut it into two equal pieces with a sharp knife.
- Twist the pieces together and pinch the ends to seal them, ensuring the pesto layers are visible on top.
- Place the twisted dough into a greased loaf pan lined with parchment paper and let it rise until slightly puffed. Brush with an egg yolk and water mixture before baking.
- Bake for about 55 minutes, covering loosely with parchment paper after 15 minutes to prevent over-browning. Check with a toothpick to ensure doneness.
- Let the bread rest wrapped in a kitchen towel for a few minutes before slicing.
Notes
For a stronger flavor, add more wild garlic to the pesto before spreading.
Ensure the milk used for activating yeast is lukewarm; too hot or cold may prevent proper activation.
Let the bread cool completely before storing to avoid sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg