{"id":8244,"date":"2015-01-15T08:18:27","date_gmt":"2015-01-15T00:18:27","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=8244"},"modified":"2015-01-15T08:18:27","modified_gmt":"2015-01-15T00:18:27","slug":"gerolltes-krauterbaguette-rolled-pesto-pistachio-baguette","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=8244","title":{"rendered":"Gerolltes Kr\u00e4uterbaguette (Rolled Pesto &#038; Pistachio Baguette)"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8245\" alt=\"Rolled Wheat Pesto &amp; Pistachio Bread 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/12\/Rolled-Wheat-Pesto-Pistachio-Bread-2.jpg\" width=\"650\" height=\"437\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8247\" alt=\"Rolled Wheat Pesto &amp; Pistachio Bread\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/12\/Rolled-Wheat-Pesto-Pistachio-Bread.jpg\" width=\"650\" height=\"452\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Instant dried yeast: 1 pack<\/li>\n<li style=\"text-align: justify;\">Herbed salt: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Lukewarm water: 320ml<\/li>\n<li style=\"text-align: justify;\">Whole wheat flour: 500g, sifted<\/li>\n<li style=\"text-align: justify;\">Pistachio nuts: 75g + 4 tbsp, roughly chopped, roasted for 5min<\/li>\n<li style=\"text-align: justify;\">Parmesan cheese: 3 tbsp<\/li>\n<li style=\"text-align: justify;\">Oregano leaves: leaves from 1 stalk, chopped finely<\/li>\n<li style=\"text-align: justify;\">Basil pesto sauce: 4 tbsp<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 200 degrees Celsius.<\/li>\n<li style=\"text-align: justify;\">Mix yeast and salt with lukewarm water. Leave for 5min till bubbles form.<\/li>\n<li style=\"text-align: justify;\">Place flour in a mixing bowl. Make a hole in the center of flour.<\/li>\n<li style=\"text-align: justify;\">Pour yeast mixture into flour. Knead for 5min till a smooth dough forms.<\/li>\n<li style=\"text-align: justify;\">Leave in warm place to rise for 30min.<\/li>\n<li style=\"text-align: justify;\">Mix pistachio, cheese and oregano together. Set aside.<\/li>\n<li style=\"text-align: justify;\">Scatter flour on counter. Knead dough again for 5min.<\/li>\n<li style=\"text-align: justify;\">Divide into 2 portions. Roll out 1 portion to 20cm x 25cm.<\/li>\n<li style=\"text-align: justify;\">Spread 2 tbsp pesto sauce onto dough. Scatter 1\/2 of pistachio mixture on top of sauce.<\/li>\n<li style=\"text-align: justify;\">Roll along the shorter side. Place in a greased loaf pan, seam side down.<\/li>\n<li style=\"text-align: justify;\">Brush with water. Distribute 2 tbsp pistachio nuts onto top of dough, pressing them in to secure.<\/li>\n<li style=\"text-align: justify;\">Score diagonally for with a knife 4 to 5 times. Leave to rise for another 15min.<\/li>\n<li style=\"text-align: justify;\">Repeat steps 8 to 12 with the 2nd portion of dough.<\/li>\n<li style=\"text-align: justify;\">Bake the loaves for 10 min with a bowl of water in the oven.<\/li>\n<li style=\"text-align: justify;\">Reduce to 180 degrees Celsius. Bake for another 10min.<\/li>\n<li style=\"text-align: justify;\">Leave to cool for 10min before removing from pan. Slice to serve.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/12\/Rolled-Wheat-Pesto-Pistachio-Bread-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8246\" alt=\"Rolled Wheat Pesto &amp; Pistachio Bread 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/12\/Rolled-Wheat-Pesto-Pistachio-Bread-3.jpg\" width=\"650\" height=\"490\" \/><\/a><\/p>\n<p><em><strong>Disclaimer<\/strong><\/em><strong><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe was kindly adapted from <strong><a title=\"Brot Backen\" href=\"http:\/\/www.shop.oz-verlag.de\/27\/?aid=5357&amp;acode=ag65672&amp;cid=964\" target=\"_blank\"><em>Brot Backen<\/em><\/a><\/strong>, 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.<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n2 loaves of baguette<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=8244\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[46,79],"tags":[229,78,267,440],"class_list":["post-8244","post","type-post","status-publish","format-standard","hentry","category-bread","category-german","tag-baked","tag-christmas","tag-pesto","tag-pistachio"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8244"}],"version-history":[{"count":7,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8244\/revisions"}],"predecessor-version":[{"id":8377,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8244\/revisions\/8377"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}