The middle and end of the month are usually slated for my ABin5/ HBin5 posts. This month I didn’t do a middle of the month post because I just couldn’t find the time to bake the breads on the schedule. As it happens, I didn’t manage to bake the breads scheduled for the end of this month either.
Life is full of unexpected twists and turns, and lets just say that this means that I have my hands full at this point in time. It also means that I have so many things I want to do but unable to always do them according to plan.
So this month, this ABin5/ HBin5 post is going to be about a couple of breads most others in the group have already made over the last month, but I managed to get around to just now! Hopefully by the middle of next month, I will have caught up with the rest of my bread baking friends.
There were a couple of breads, one from this mid-month braid (the pine nut pesto bread) and one from last month (chocolate espresso bread) that I did want to make.
I did alter both the recipes a bit, mostly the type and quantity of flours used. HBin5 emphasizes healthier bread through the use of non-refined flours. The fact of the matter is that most healthy breads aren’t very popular in our home, so there isn’t much point in spending time, effort and ingredients on something no one wants to eat.
Pesto-Pine Nut Bread : You might have noticed the HBin5 bread is called Pine Nut-Pesto Bread while I called mine Pesto-Pine Nut Bread. This is not about semantics, but because I made my pesto with walnuts.
When I made my pesto a couple of weeks back, I didn’t have any pine nuts and so made it with walnuts. A few days later I found a shop in town that sells pine nuts and bought some. So my bread has walnut pesto and pine nuts in it.
I worked with half the original recipe, but used only whole wheat and all purpose flours. Spelt and wheat gluten aren’t available in stores here. I reduced the garlic in the recipe to 1/2 tsp (we prefer garlic to faintly hover in the background as a flavour) and did not mix in the pine nuts in the dough.
I had seen and bookmarked a pesto bread recipe that Chuck of Cooking Bread made sometime back. He had detailed a very interesting and unusual way of filling and shaping the pesto bread, and that’s what I did here.
Here’s my adapted version of the HBin5 bread and Chuck‘s bread shaping method. The pesto bread was good. If you like pesto, then you will definitely like this bread. And I personally liked the idea of layering the pesto in the bread rather than mixing it up in the dough. Not only did it make for a very attractive looking bread, it was also nice to be able to taste the pesto in it.