Multigrain Pesto Braid

To proof the yeast, in a bowl add the warm milk, sugar and yeast. Mix well and keep it covered for 10 mins until the yeast starts to smell and becomes frothy.

In a big bowl add the flour, salt, olive oil and yeast mixture and knead into a soft dough. Once kneaded smear oil over the dough and place in a greased bowl.

Now cover this bowl and set in a warm place for an hour until it doubles in size. Meanwhile prepare the filling, in a blender jar add the pine nuts, garlic cloves, salt , olive oil and basil leaves and pulse until coarse. Later, add the parmesan cheese and pulse again. Remove this to a bowl and set aside.

The dough will be doubled now, remove the dough on a lightly flour dusted work place or counter top. Now roll this into a thick rectangular sheet.

Later spread the pesto filling evenly over it. Next roll this into a log while rolling horizontally.

Now cut this log in the center vertically. Start overlapping one log over the other log and do the braid, next place over a baking tray lined with parchment paper. Seal the edges of the logs tightly.

Next brush the top of the braid with milk and sprinkle Mozarella cheese over it. Bake this in an preheated oven at 180°c / 350°f for 30 to 35 mins until golden in colour.

Once baked to perfection, remove and cool a bit at room temperature. Later slice and serve. The perfectly healthy and flavorful Multigrain pesto braid is ready to dive in.