Beetroot Pesto Braided Bread

"The beetroot leaves pesto take this braided bread to the next level."
-- @dianachistruga
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  • Recipe Card
Prep time 30mins
Cook time 40mins
Serves or Makes: 8

Recipe Card

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


  • Step 1

    Combine warm water, sugar and yeast in a 2 cup measuring cup. Let sit for about 10 minutes to proof.

  • Step 2

    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.

  • Step 3

    Mix with wooden spoon until shaggy. Add additional flour 1 tablespoon at a time until dough can be handled.

  • Step 4

    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.

  • Step 5

    Meanwhile preheat the oven to 375ºF and lightly butter a 8 1/2 x 4 1/2 inches loaf pan.

  • Step 6

    In a food processor blend all the ingredients for the pesto until smooth.

  • Step 7

    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.

  • Step 8

    Place in the prepared loaf pan and bake the bread for 40 minutes.