Pestósnúðar

Pesto-rolls

Ingredients

650 g wholemeal spelled flour
1 pack of dry yeast
1 tsp salt
2 tsp raw cane sugar
300 ml warm water

5 Tbsp pesto (e.g. Grænt pestó)


Preparation

In a large bowl, mix approx. 400 g of flour with the yeast, salt and sugar.

Pour in the warm water little by little, carefully kneading in from the edge.

Finally, add the remaining flour and knead the dough thoroughly and carefully. Then cover and let rise in a warm place for about 1/2 hour.

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Then carefully roll out the dough between two layers of baking paper as rectangular as possible, spread with the pesto and carefully roll up.

Then use a sharp knife to cut the roll into slices approx. 3 cm thick.

Place the pesto rolls on a baking tray lined with baking paper...

...and bake on the middle shelf in the preheated oven for about 20 minutes until the rolls have turned nice and golden brown.

We had the Pestósnuðar as a starter together with some dandelion and wild garlic pesto and homemade wild garlic cream cheese .

[Translated from here.]