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Home » Recipes » Breads

Wild Garlic Pesto Swirl Bread

Published: Apr 2, 2016 · Modified: Jan 23, 2019 by Bianca · This post may contain affiliate links · 10 Comments

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Wild Garlic Pesto Swirl Bread | ElephantasticVegan.com

Wild Garlic Pesto Swirl Bread is one of the pleasures of wild garlic season. The pesto and the bread are so easy to make. It's super flavorful and fluffy!

Wild Garlic Pesto Swirl Bread | ElephantasticVegan.com

It's wild garlic season again - Yippieh! 2 years ago, I couldn't have cared less about wild garlic, but since I've been making these Wild Garlic Pesto Snails last year (and I ate way too much of them), I've been converted to the Wild Garlic-Lovers ^.^ So a Wild Garlic Pesto Swirl Bread had to happen sooner or later.

For this Swirl Bread, I've used the same recipe for my nut-free Wild Garlic Pesto, that I used last year. I still like it, because it uses sunflowers seeds instead of pine nuts (much cheaper!). The bread is so good when fresh out of the oven. If you use it the next day, I suggest slicing and toasting it, then it's warm and super fluffy again.

SERVE IT WITH…

You can serve the bread with soup, roasted root vegetables or simply enjoy it on its own. It's so flavorful!

  • spreads (basic hummus, spinach hummus, potato cheese spread)
  • creamy soups (carrot ginger soup, broccoli soup)
  • stews (goulash, chili con carne)

Wild Garlic Pesto Swirl Bread | ElephantasticVegan.com

The bread is actually really easy to make. Once you have the dough, roll it out like pizza, spread the wild garlic pesto on top, roll it in, close the edges, you can twist the bread for a more rustic look, brush it with olive oil and bake it! So easy!

Wild Garlic Pesto Swirl Bread | ElephantasticVegan.com

Wild Garlic Pesto Swirl Bread

Elephantastic Vegan
Wild Garlic Pesto Swirl Bread is one of the pleasures of wild garlic season. The pesto and the bread are so easy to make. It's super flavorful and fluffy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Resting Time 2 hours hrs
Total Time 50 minutes mins
Course Bread
Cuisine Austrian, German, Vegan
Servings 1 loaf
Calories 1312 kcal

Equipment

Stand Mixer
Stand Mixer

Ingredients
 
 

  • ¼ cup nut-free wild garlic pesto

Ingredients for the dough

  • 2 cups all-purpose flour
  • ½ cup water
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon instant yeast
  • olive oil for brushing the surface

Instructions
 

  • Prepare the wild garlic pesto.
  • Mix all the ingredients for the dough and knead by hand until a soft dough forms or put all the ingredients in a kitchen machine and let the machine knead the dough for you.
  • Let the dough sit until it doubles in size (about 1-2 hours).
  • Preheat the oven to 250 °C or 480 °F.
  • Roll out the dough like a pizza and spread the pesto on it. Roll it in and close the edges. You can twist the bread for a more rustic look.
  • Brush the surface with olive oil and then bake the bread in the oven for about 25 to 30 minutes, until the surface gets a nice golden color.

Nutrition

Serving: 1loafCalories: 1312kcalCarbohydrates: 200gProtein: 33gFat: 40gSaturated Fat: 6gCholesterol: 4mgSodium: 1760mgPotassium: 382mgFiber: 10gSugar: 2gVitamin A: 1250IUCalcium: 137mgIron: 12.2mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramIf you give this Wild Garlic Pesto Swirl Bread a try I'd love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I'll see it ^.^ I love to see all your lovely creations! Thanks! <3

Wild Garlic Pesto Swirl Bread | ElephantasticVegan.com
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Comments

    5 from 1 vote (1 rating without comment)

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    Recipe Rating




  1. Natalie | Feasting on Fruit says

    April 02, 2016 at 7:31 pm

    First of all, 12 out of 10 for presentation! Wow, I love the swirly cross section that you aren't even expecting :o So gorgeous! And how cool that you bake the pesto right in! It's bread that needs no condiments or dipping, it's already self contained flavorful perfection <3

    Reply
    • Bianca says

      April 03, 2016 at 3:17 pm

      Awww, thank you so much, Natalie! "self contained flavorful perfection" < I love that! But it's true.. it doesn't need any spreads or anything. It would be a pretty bread to serve to creamy soups, though :)

      Reply
  2. Kyra says

    April 04, 2016 at 7:20 am

    Ohhh this looks so yummy! I wonder what I can use instead of wild garlic though, as I don't think I've seen any around here...maybe leek or spring onion?

    Reply
    • Bianca says

      April 04, 2016 at 3:02 pm

      Thanks, Kyra! I haven't tried it with leek or spring onions yet, but I'd recommend using fresh spinach and a garlic clove. It should result in a similar pesto. :)

      Reply
      • Kyra says

        April 04, 2016 at 4:03 pm

        That's a great idea - it seems so obvious now to just sub wild garlic for normal garlic (+ spinach) :D awesome, I can't wait to try, thank you Bianca!

        Reply
        • Bianca says

          April 04, 2016 at 7:23 pm

          Sometimes the obvious choice is the best. I really like the idea of leek or spring onion pesto, though. If you do try it out with spinach + garlic, I'd love to know how it turns out! :)

          Reply
  3. Mariah says

    November 24, 2017 at 3:31 am

    Is this okay to leave in the fridge overnight?

    Reply
    • Bianca says

      November 24, 2017 at 5:14 pm

      Yes, it will get harder in the fridge, so leave it some time to thaw at room temperature before eating, or toast the slices quickly in a contact griller or pan :)

      Reply
  4. Mariah Castro says

    November 24, 2017 at 6:34 pm

    What about putting the dough in the fridge? If I need to make it the day before to bake in the morning?

    Reply
    • Bianca says

      November 27, 2017 at 6:12 pm

      You can keep the dough before rising in the fridge overnight. Oil the dough lightly, cover with plastic wrap or use a ziplock (to prevent it from drying out). The next day, take it out of the fridge, and let it rise until approx. double the size and use it for the bread. :)

      Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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