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May 13, 2016 / mintcustard

Pesto and tomato swirled loaf.

pt loaf4

Pesto and tomato swirled loaf.

I was inspired recently by a swirled light and dark rye loaf I saw on a US cooking programme. It got me thinking about a swirled loaf I could create using flavours I love. In the past I have made tomato bread and spinach bread but wasn’t sure that was a combination that would work. I didn’t want a dough with “bits” in like olive or seeds. I also wanted some colour. Oh, and flavours that would compliment each other.

Serendipity stepped in. I got the tomato paste out and had to move the pesto jar to find it. Right, that was it, pesto and tomato swirled loaf it is then.

Pesto and tomato swirled loaf.

pt loaf1

tomato bread dough

Tomato dough,

250g strong bread flour

1 tsp salt

1 1/2 tbsp concentrated tomato puree

warm water to top up puree to 170 ml liquid

half a sachet of dried yeast (4g)

1 tsp sugar

Pesto dough,

250g strong bread flour

1 tsp salt

2 tbsp pesto

warm water to top up pesto to 170 ml liquid

half a sachet of dried yeast (4g)

1 tsp sugar


two large bowls, two jugs, oil, cling film, baking tray and parchment.

How to….

  • In each jug place either the pesto or the puree. Make up to 170 ml with warm water.
  • Add 4g of yeast to each jug and 1 tsp of sugar. Stir and leave to activate and begin to froth.
  • Place 250g of flour and 1 tsp salt into each bowl. Pour the pesto liquid into one and the tomato liquid into another. Mix well and knead for 10 minutes.
pt loaf 2

Pesto added to flour.

  • Oil the bowl, place the dough back in, cover with cling film and leave both doughs for about and hour and a half, until doubled in size.
  • Once risen place on a lightly floured surface and push both doughs out to form rectangles about 6″ by 4″
  • Place one dough on top of the other and roll along the long side to form a swirled dough.
  • Place on a parchment lined tray or in a loaf tin.
pt loaf3

Risen pesto and tomato swirl loaf dough, ready to bake.

  • Leave to rise again for 30 minutes.
  • Preheat the oven to 200c fan or 220c non fan.
  • Bake for 20 to 30 minutes, depending on your oven. The loaf is ready when the base sounds hollow when rapped with your knuckle.
  • Use for sandwiches, as the base for bruschetta or just as a snack. It would make the most amazing croutons too.

I’ve added this to the Bready, Steady, Go! Challenge. The Challenge is run by Baking Queen 74 andUtterly Scrummy Food For Families. Link up any of your own bread challenges too.

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