Vegan White and Whole-Grain Pull-Apart Bread with Pea Pesto

So which roll would you pick? Are you team white or whole-grain? With this pull-apart bread you don't have to decide. You can have both! And you know what is best? It comes with a delicious homemade pea pesto. YUMMY and so addicting! 

Serve this as an appetizer, at your next party, for brunch or as a side dish. Everyone will love this...promise!

The Recipe

Vegan black and white pull apart bread with pea pesto

Ingredients

For the whole-grain dough:

1 cup / 150 g buckwheat flour

1 cup / 150 g spelt flour

1 cup / 150 g rye flour

1,5 teaspoon salt

1,5 teaspoon active dry yeast

1 tablespoon maple syrup

1 cup / 250 ml warm water

For the white dough:

450 g all-purpose flour

1 teaspoon salt

1 teaspoon active dry yeast

1 tablespoon maple syrup

1 1/4 cup / 295 ml warm water

For the pea pesto:

1 1/2 cups / 210 g thawed peas

2 tablespoons fresh parsley, chopped 

1 garlic clove

1 tablespoon olive oil

1 tablespoons pine nuts

1 tablespoons vegan parmesan cheese, grated

Instructions

1. Combine ingredients for the white and whole-grain dough in two different mixing bowls. Knead by hand until smooth. Prepare small rolls and set aside.

2. Line a baking tray with parchment paper and put a small oven safe form in the middle. Put the bread rolls alternately around the form. Grease the rolls with some plant-based milk and top with seeds (such as sunflower seeds and pumpkin seeds). Let rise for about 1 hour.

3. Preheat oven to 410 °F / 210 °C.

4. For the pea pesto add all ingredients to a blender or food processor and mix until smooth.

5. Bake rolls for about 30 minutes or until golden brown. Serve with pea pesto. ENJOY!