Pesto Bread

Baking bread is a joy. Especially if you are interested in experimenting. There are as many combinations of flour and liquid as you can imagine.

My self-imposed restrictions are to use only whole grain flours, no butter (use olive oil instead) and try to avoid sugar completely (replace with molasses, honey etc) if possible, or use as little sugar as can be used in the recipe.

This was a simple modification to the basic whole wheat bread recipe. Instead of oil, I just added a few tablespoons of pesto sauce.

The loaf was tall and spongy.

Looks nice, tastes nice !