filed under:
Pesto & Ricotta Spelt Scrolls Recipe
SERVES: 6 PREP: 30min COOK: 50minPRINT CONVERSIONS
/* */

Spelt is so easy to work with. You don’t need to knead it for very long and it only needs half the prove time of normal wheat flour. I’m not gluten intolerant but I find spelt easier to digest, and for an added bonus, it’s also low GI.

You could add anything to this bread, olives, spinach or just make a plain loaf. It’s up to you.
You'll Need

Filling

  • 1 cup fresh basil leaves (tightly packed)
  • 1/4 cup roasted unsalted cashews
  • 2 cloves garlic, crushed
  • 60g Grana Padano or Reggiano cheese, grated
  • 1/2 cup extra virgin olive oil + extra to seal
  • sea salt to taste
  • 1/4 cup fresh ricotta
Bread

  • 400g white spelt flour
  • 1 tsp dried yeast
  • 1 tsp salt
  • 1 tbs olive oil
  • 180ml warm water
Method

Pre-heat the oven to 180C

Mix the spelt and yeast together in a large bowl. Pour in the water, oil and salt and mix together until combined.

Pour out the dough onto a floured bench and knead for 5 minutes.

Place the dough into a lightly oiled bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough prove for 30 minutes or until doubled in size.

To make the pesto, put basil leaves, cashews, garlic and salt in a food processor or blender and process until smooth.

Scrape the pesto into a clean, bowl and stir through olive oil. Season to taste. Immediately put the pesto in an air tight container and pour a thin layer of olive oil on top, to stop the pesto from oxidising.Roll out the dough into a rectangle shape and spread some of the pesto of the dough. Sprinkle with the ricotta and tightly roll up the dough into a log.
Cut the log in 5 or 6 pieces and arrange them on a lightly floured baking tray, sticking together.
Bake for 45 minutes or until golden brown.

One Response to Pesto & Ricotta Spelt Scrolls Recipe

  1. Karley says:

    Yummmmmm…………

Leave a Reply



from to
Mish Lilley
Cook & Food Stylist
Email Newsletter
YOU MAY USE ANY OF MY BLOG RECIPES, FOOD IMAGES, OR RECIPE CONTENT, JUST AS LONG AS YOU LINK BACK TO
WWW.MISHDELISH.COM OR CITE ME AS THE SOURCE AND FOOD STYLIST.

© COPYRIGHT MISHDELISH PTY LTD 2017 | GOOD FOOD BLOG, FOOD STYLING, FUN AND SIMPLE FOOD IDEAS & RECIPES