Tuesday, July 17, 2012

TWD 12 - Semolina Bread with Wild Garlic Pesto

I really love this bread.

First I was bit in trouble what semolina is, as some sources told me that it is the German "Grieß", which we have also in Hungary, other sources told me that it is a kind of durum wheat flour.

At the end I chose the "Grieß", although I have never heard from any Hungarian that you can bake a bread out of it. But this is why I like TWD BWJ as you can try a lot of things out. :)))

When my husband heard that I "have to" bake another bread, he asked whether I can put any swirl inside like I did with the Pizza Loaves. Of course, my answer was yes. And I found in the supermarket this Wild Garlic Pesto, which worked with this bread amazingly well. 

I had no trouble in putting together the ingredients and I also needed only 1.5 hours for each rise. After the second rise, I rolled the dough out and lubricate the top with 2 tablespoon of pesto and rolled it up. 

For the third rise and for the baking I used a loaf pan to make sure that the pesto stays insides. :))) It rose up easily within 1.5 hours and I baked it for 40-45 minutes at 400 Fahrenheit.

It was perfect for scrambled eggs. Good appetite! :)))

For the exact recipe and for more pictures go to Renee (The Way to My Family's Heart) or to Anna (Keep it Luce).


  1. Hello... wild garlic pesto... Yum! What a great idea!

  2. I haven't heard of "grieb" flour, but here in the States semolina is flour made from durum wheat. Rolling a filling inside is a great idea!

  3. Ooooo. pesto. yummy.
    What a great idea! It looks perfect.

  4. Nice height on your bread...creative twist to add the pesto.


  5. oh ho ho ho...garlic pesto!!! That sounds fantastic! I'll have to try that! Your bread looks nice and fluffy and really tasty, especially, with the yummy looking eggs.

  6. Thanks for all the nice comments. For me this combination is a definite keeper. :)))

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