For the Dough
- 1 cup lukewarm water
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 cup white whole wheat flour
- 1 1/ 2 cups bread flour
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
For the Beetroot Pesto
- 1 bunch beetroot leaves, blanched and drained
- 1 bunch green onion, tops only, chopped
- 1/ 3 cup extra virgin olive oil
- 1 clove garlic
- 1/ 2 cup grated parmesan
Combine warm water, sugar and yeast in a 2 cup measuring cup. Let sit for about 10 minutes to proof.
Stir together white whole wheat flour, 1 cup of bread flour, salt and olive oil in a bowl. Make a well in the center. Pour in yeast mixture.
Mix with wooden spoon until shaggy. Add additional flour 1 tablespoon at a time until dough can be handled.
Knead for about 8-10 minutes or until dough is a smooth round ball. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 1/2 hour.
Meanwhile preheat the oven to 375ºF and lightly butter a 8 1/2 x 4 1/2 inches loaf pan.
In a food processor blend all the ingredients for the pesto until smooth.
After the dough has risen, roll it out into a 10 x 20-inch rectangle. Spread the pesto sauce on the dough leaving 1/2 inch from edges. Tightly roll up the dough, carefully slice through it and braid the 2 sections. Allow to rise for 30 more minutes.
Place in the prepared loaf pan and bake the bread for 40 minutes.