Bread with Pine Nuts, Sun-Dried Tomatoes and a Basil Swirl

posted in: Bread, Recipes, Yeast Bread | 5
FacebookPinterestTwitterTumblrGoogle+Share
I’m currently testing Vegan Unplugged for a review on VegPeople. I’ve made five recipes so far, with three more to go, and so far, everything has been great. I live in hurricane territory, really could have used this cookbook in the past, and I’m grateful for its existence now. Preparing for hurricanes is stressful, and this book takes a huge load off your mind with gentle good humor and tasty recipes. I’ll write more about it and link up to my review when it has been published on VP.Testing one of the recipes left me with half a jar of oil-packed sun-dried tomatoes and some toasted pine nuts that I forgot to add to a pasta dish. I pulled out some of my basil bounty from the freezer and made this bread. It’s ideal to accompany pasta, and I hope to come up with a sandwich to show it off, too.

Happy New Year, everybody!

I am linking this up to the Hearth ‘n’ Soul blog hop this week.

Bread with Pine Nuts, Sun-Dried Tomatoes and a Basil Swirl

I wanted a lighter bread, so I used both white and whole-wheat flour in this, but you could use 100% whole wheat.
1-3/4 cups warm water (about 105 F)
2 teaspoons active dry yeast
1-1/2 cups white or whole wheat flour
1/3 cups toasted pine nuts
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons olive oil
2 tablespoons agave nectar
1-1/2 teaspoons salt
3 tablespoons vital wheat gluten
2-3/4 cups whole wheat flour (or more as needed)
1/2 cup basil leaves, minced

In a large bowl or the bowl of a stand mixer, mix together the water, yeast and 1-1/2 cups flour with a fork. Cover and let stand in a warm place for a hour or two.

Add the pine nuts, sun-dried tomatoes, olive oil, agave nectar, salt and wheat gluten and combine with a fork. If you are kneading the dough with a stand mixer, start it now on its lowest setting. Measure out and add the 2-3/4 cups whole wheat flour. Knead in the mixer for 5 minutes, or turn out on a floured surface and knead by hand for 10 minutes. If the mixture doesn’t pull away from the sides of the mixer bowl after 5 minutes, or if it sticks to your hands when kneading, add more flour a tablespoon at a time.

Transfer dough to an oiled bowl, cover and let sit in a warm place to rise until doubled, about an hour.

Oil a 9 x 5-inch loaf pan. Pat dough into a rectangle the same length as our loaf pan and about 2-1/2 to 3 times as wide. Spread basil over the top and roll up, starting with the long edge. Place dough into the loaf pan and cover. Turn over on to 350 F. When dough as risen again to twice its size, slide into the oven and bake for 35-40 minutes. To test for doneness, turn bread loaf out of the pan and rap on the bottom with your knuckles. If it makes a sound, the bread is done.

You might also like

5 Responses

  1. This bread sounds awesome..love all the flavors.

  2. Looks divine! Why would you want to ADD gluten to your bread? Most ppl think of going gluten free…What does it do?

  3. In a classic yeast bread, the gluten present in the wheat flour gives the bread structure. Have you seen those giant holes that form in some focaccia bread? Those wouldn’t be possible without the gluten.

    Whole wheat flour has proportionally less gluten than white flour, which is one reason why ww bread is often heavy. By adding a tablespoon or two of vital wheat gluten to the dough for each cup of flour, you bring it up to the level of white flour. See those pretty holes in the picture above? That’s due to the gluten and the right amount of kneading.

  4. Anonymous

    could this be converted to a bread machine recipe?

  5. I don’t have a bread machine so I’m not an expert, but I don’t see why not. This looks like a good guide to converting bread recipes for a machine, or you could use a basic recipe that you already like and add pine nuts, basil and sun-dried tomatoes to that. I’m not sure how you’d achieve a swirl, though!

Comments are closed.