What kind of vegan pesto works best for this loaf?

For the best results, use a thick vegan pesto, about 1/3 to 1/2 cup, to ensure it holds its shape well within the dough and creates distinct swirls.

How do I know when the dough for the Pesto Swirl Loaf is kneaded sufficiently?

The dough is ready when it becomes smooth and elastic; you can test it by gently sticking a finger in it - if it bounces back, it's properly kneaded.

Why does this recipe use ground flax seed and water?

The ground flax seed mixed with water creates a 'flax egg,' which acts as a vegan binder and helps provide structure and moisture to the dough in place of traditional eggs.

Can I use a different type of flour for this Pesto Swirl Loaf?

Yes, you can use either all-purpose flour or white whole wheat flour for this recipe, depending on your preference for texture and whole grain content.

What is the best way to store leftover Pesto Swirl Loaf?

Once baked and cooled, the Pesto Swirl Loaf can be stored at room temperature in an airtight container for a few days, or wrapped well and frozen for longer storage.

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Pesto Swirl Loaf
[Vegan]

EB By: Elsa Brobbey

Author Bio

Hello, I’m Elsa. I live in Vancouver, BC, and I chronicle my adventures exploring simple,... Read More

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A beautifully braided vegan Pesto Swirl Loaf, golden brown and crusty, showcasing vibrant green pesto swirls throughout the tender bread, sliced on a cutting board.

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Ingredients You Need for Pesto Swirl Loaf [Vegan]

1 tablespoon ground flax seed, plus 3 tablespoons water
1 cup warm water, about 110°F
1 tablespoon sugar
2 1/4 teaspoons active dry yeast
1/4 cup coconut oil, melted
3 cups all-purpose flour or white whole wheat flour
2 tablespoons nutritional yeast
1 teaspoon ground nutmeg
1 teaspoon sea salt
Olive oil, for brushing
1/3-1/2 cup vegan pesto (preferably thick)

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How to Prepare Pesto Swirl Loaf [Vegan]

Mix ground flax seed and water in a small cup or bowl, set aside and let mixture thicken for at least 5 minutes.
Add warm water to medium bowl and stir in sugar and yeast, let mixture sit and proof for 5-10 minutes, until it gets foamy and fragrant.
Stir in flax and coconut oil and mix well.
In a large bowl, mix flour, nutritional yeast, nutmeg, and salt together.
Make a hole in flour and pour in yeast mixture, use a wooden spoon to mix until dough becomes wet and shaggy.
Knead dough until it comes together roughly.
Turn dough onto a lightly floured work surface and continue kneading until smooth and elastic. Dough is ready if it bounces back when you stick a finger in it).
Form dough into a smooth ball and place in a lightly oiled large bowl; cover with plastic wrap and let dough rise in a warm spot until doubled in size, about 1 hour.
On a clean flour-dusted work surface roll dough out roughly into an 8-inch square or diameter (or 8x9-inch rectangle) at about 1/8-inch in thickness.
Using a spatula, slather pesto over dough surface, leaving a slight border around the edge.
Starting from your end, roll up dough tightly, pinching the edges are you go.
Use a sharp knife to slice the dough lengthwise into two, from end to end.
Pinch the far ends together and braid dough by passing one roll over the other (twisting together), pinch the other ends tightly together when done.
Transfer dough into a lightly greased 9-inch loaf pan (you may need to press dough into pan to fit).
Cover and allow dough to rise for an additional 30 minutes.
Meanwhile, preheat oven to 350°F.
When ready to bake, brush the top of the bread (the parts that does not have pesto) with olive oil.
Bake bread for 35-40 minutes until warm brown and crusty and baked through (bread should sound hollow when you tap on it).
Remove the bread from pan by gently turning it onto a cooling rack (you may need to gently loosen the edges with a table knife).
Let bread cool completely before slicing.