Pesto Brown Bread

  • 3 cups whole-wheat flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon double-acting baking powder
  • 1/4 cup of pesto sauce
  • 1 1/2 cups plus 1 tablespoon buttermilk
  • 2 tablespoons unsalted butter, melted and cooled

In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder. In a bowl whisk together the buttermilk, 2 tablespoons of the butter, and the pesto, add the mixture to the flour mixture, and stir the dough until it is just combined. Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf. Brush the top with buttermilk, cut an X 1/4 inch deep across the top, and bake the bread in the middle of a preheated 375°F. oven for 50 minutes, or until it is golden and sounds hollow when the bottom is tapped.

Makes 1 loaf.

Adapted from Gourmet, October 1991

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