Gerolltes Kräuterbaguette (Rolled Pesto & Pistachio Baguette)

Rolled Wheat Pesto & Pistachio Bread 2

Rolled Wheat Pesto & Pistachio Bread

Just a simple bread recipe, kneaded and rolled up. Stuffed with cheese and nuts. For those of you who enjoy savoury tasting breads, this would be a whole new flavour to attempt at home.


  • Instant dried yeast: 1 pack
  • Herbed salt: 1 tbsp
  • Lukewarm water: 320ml
  • Whole wheat flour: 500g, sifted
  • Pistachio nuts: 75g + 4 tbsp, roughly chopped, roasted for 5min
  • Parmesan cheese: 3 tbsp
  • Oregano leaves: leaves from 1 stalk, chopped finely
  • Basil pesto sauce: 4 tbsp


  1. Preheat oven at 200 degrees Celsius.
  2. Mix yeast and salt with lukewarm water. Leave for 5min till bubbles form.
  3. Place flour in a mixing bowl. Make a hole in the center of flour.
  4. Pour yeast mixture into flour. Knead for 5min till a smooth dough forms.
  5. Leave in warm place to rise for 30min.
  6. Mix pistachio, cheese and oregano together. Set aside.
  7. Scatter flour on counter. Knead dough again for 5min.
  8. Divide into 2 portions. Roll out 1 portion to 20cm x 25cm.
  9. Spread 2 tbsp pesto sauce onto dough. Scatter 1/2 of pistachio mixture on top of sauce.
  10. Roll along the shorter side. Place in a greased loaf pan, seam side down.
  11. Brush with water. Distribute 2 tbsp pistachio nuts onto top of dough, pressing them in to secure.
  12. Score diagonally for with a knife 4 to 5 times. Leave to rise for another 15min.
  13. Repeat steps 8 to 12 with the 2nd portion of dough.
  14. Bake the loaves for 10 min with a bowl of water in the oven.
  15. Reduce to 180 degrees Celsius. Bake for another 10min.
  16. Leave to cool for 10min before removing from pan. Slice to serve.

Rolled Wheat Pesto & Pistachio Bread 3


  • This recipe was kindly adapted from Brot Backen, published by Backlust (Germany). The original recipe called for spelt bread flour and pumpkin seeds. I could not locate spelt bread flour in the supermarkets and hence had to substitute it with whole wheat flour instead. I also used pistachio seeds instead as these were conveniently sitting in my fridge.

2 loaves of baguette

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