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VEGAN RUSSIAN ROSE BREAD with PESTO

 INGREDIENTS

  • 1+½ cups whole wheat flour
  • 1+½ cups all purpose flour/ bread flour
  • 2+¼ teaspoons instant yeast
  • 2 teaspoons brown sugar
  • 1+½ teaspoons sea salt
  • 1 tablespoon vinegar
  • ¼ cup canola oil
  • 1+¼ cups warm water
  • ½ cup pesto sauce *(see recipe notes)
  • olive oil, for brushing

INSTRUCTIONS 

 
  • Place both flours, yeast, sugar, and salt in a large mixing bowl. Add vinegar, oil and water.
  • Attach the dough hook to the mixer, and mix on low speed until dough comes together, 1-2 minutes. Continue mixing for another 5 minutes on low-medium speed till the dough is completely smooth and elastic.
     
    (I have used head stand mixer here. But you can also use food processor with dough attachment or work with your fingers. If using hands, knead the dough for 10 minutes or until the dough is elastic)
  • Place dough in a large bowl brushed with oil. Cover it with plastic wrap/ kitchen towel and let it sit in a warm place or on the counter for 1 hour, or until doubled in size.
  • Once risen, punch it down and knead for a minute to remove air and bring it together. Place it on a floured surface and roll it out in a square/ rectangle shape. (15"x15")(as big a rectangle as you can, without tearing the dough)
  • Spread pesto over the entire dough, leaving about a cm at the edges. Gently start rolling it up into a tight log from the right side
  • Pinch edge of dough to seal well. Using a sharp knife cut it along its length into 2 equal halves.
  • Slowly turn the 2 halves facing outwards so you can see the inside layers. Then place them crossing each other to create X shape. (Make sure the cutting sides stay facing upward)
  • Form the braid by starting at the center X and then gently placing the right piece of dough over the left, leaving the cut-side up, continuing to twist until you reach the end of the dough, gently pinch the end, then repeat for the other half. You now have a ‘rope like’ shape (step 1).
     
    Roll it into a circle with the filling side outside. For this, you can hold the ‘joint end’ with your left hand  (that will be your centre of the rose), with your right hand take the loose end and just bring it around the centre once, so you will have a rose shape. Tuck the end underneath and push it gently against the dough to make it stick.
  • Grease 9" springform mould. Carefully pick up the braid and place into the greased mould. Cover with a damp cloth and let rise for 30 minutes
  • Preheat oven @200°C (400°F)
  • Bake wreath at 200°C for 10 minutes and then lower to 180°C and bake for another 30 or 40 minutes until golden. Brush the top with oilve oil and let it cool.
  • Cut a slice and enjoy with a cup of tea or coffee.

PESTO SAUCE

By thevegandiary