Braided bread with quinoa and pesto

What do you get if you mix bread, quinoa, pesto, and Chablis Grand Cru Les Clos? A moment of pure pleasure! Why not share it with your friends on your terrace in the summer sun for a delightful aperitif combining simplicity and sophistication?

List of ingredients

Serves six

For the pastry
300 ml almond milk
40 g fresh yeast
1 tsp sugar
400 g wheat flour
200 g quinoa or buckwheat flour
2 tsp linseed
1 tsp fennel seeds
40 ml olive oil
1 tsp salt
100 g quinoa

For the stuffing
200 g arugula
200 g mixed herbs
1 clove garlic
40 g pine nuts
1 lemon
100 g Comté cheese
1 egg
6 tsp quinoa
Salt and pepper

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip

 Chablis Grand Cru Les Clos

This recipe, when combined with a Chablis Grand Cru Les Clos, is a perfect blend of simplicity and indulgence. It’s all a question of balance. The pesto subtly brings out the bread, which provides structure to pair with the liveliness of the Chablis Grand Cru.


1- Warm the milk and dissolve the sugar in it. Crumble the yeast into the mixture and stir until completely dissolved. Let it stand for around 10 minutes. Meanwhile, in a large bowl, mix the wheat flour, quinoa flour, linseed, fennel seeds, and salt. Add the milk and yeast mixture with the oil, and knead it into a smooth, malleable dough. Cover and leave to rest in a warm place for about an hour.

2-Roughly chop the rocket and the herbs. Grate the Comté cheese. Wash the lemon in hot water and grate around a teaspoon of zest. Peel the garlic clove and blend with the arugula, herbs, lemon zest, pine nuts and half of the cheese to form a pesto sauce. Season with salt and pepper. Cook the quinoa, drain and let it cool. Knead it into the dough.

3-Preheat the oven to 200°C. Cover two cookie sheets with baking parchment. Place the dough on a floured work surface, separate into two equally-sized balls and roll each into a 30 x 20 cm rectangle. Cover one with a thin layer of pesto and sprinkle with half the remaining cheese. Roll up the dough and then cut lengthways. Twist the two pieces of dough together to form a braid, joining the ends. Repeat with the second rectangle.

4-Brush the twists with beaten egg and sprinkle with quinoa seeds. Place the braids on the cookies sheets and bake for around 30 minutes until golden brown.

Braided bread with quinoa and pesto and Chablis Grand Cru

The author of this recipe


Find more recipes on Denise’s blog

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