RECIPES

Homemade Pesto Bread Wreath with Kamut Flour

a festive pull-apart bread

This Homemade Pesto Bread Wreath is sure to steal the show at your holiday gathering!

With its golden layers, swirls of fresh basil pesto, and beautiful braided shape, this festive bread makes a stunning centerpiece for any holiday table.

The dough combines traditional bread flour with Khorasan flour, which adds a rich, slightly nutty flavor, while the homemade pesto brings a burst of fresh herbs, garlic, and savory goodness.

Completely plant-based and made with simple, wholesome ingredients, this bread wreath is perfect for sharing with family and friends. Serve it warm alongside your favorite holiday dishes, pair it with a cozy bowl of soup, or simply let everyone pull apart a piece as they gather around the table.

And don't let the beautiful braid intimidate you! It's easier to make than it looks, and those rustic, pesto-filled layers are all part of its homemade charm.

homemade pesto bread wreath recipe

Prep Time: 25 minutes
Rise Time: Approximately 2–2½ hours
Bake Time: 25 minutes
Total Time: Approximately 3–3½ hours
Yield: 1 large braided bread wreath (8-10 servings)

Ingredients

For the Homemade Basil Pesto

2 cups fresh basil leaves, loosely packed
¼ cup raw cashews
½ cup olive oil, plus more as needed
2 tablespoons freshly squeezed lemon juice
2–3 garlic cloves, peeled
1 tablespoon Country Life Parmesan
Salt, to taste

For the Bread Dough

1½ cups white bread flour
1½ cups Khorasan kamut flour
¾ cup unsweetened plant-based milk, as needed
½ cup vegan butter
2 tablespoons granulated sugar
1 tablespoon dried mixed herbs (such as basil, oregano, and thyme)
1 pinch of salt
3½ teaspoons active dry yeast (approximately 10 g)

Instructions

Step 1: Prepare the Dough

In a small saucepan over low heat, gently warm ¾ cup plant-based milk and the vegan butter until the butter fully melts. Remove from the heat and let the mixture cool to lukewarm (about 100–110°F). The mixture should feel warm but not hot.
Stir in the yeast and sugar and let it rest for 5 minutes, until the yeast begins to foam.
In a large bowl, combine the yeast mixture, the white bread flour, Khorasan flour, dried herbs, and salt, and mix until a dough begins to form. If the dough feels too dry, gradually add more milk, a tablespoon at a time, until it reaches a soft, slightly tacky consistency.
Knead for approximately 6 minutes until smooth, soft, and elastic.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and leave in a warm place until doubled in size, about 1–1½ hours.

Step 2: Make the Homemade Pesto

Add the basil, cashews, garlic, lemon juice, Country Life´s vegan Parmesan, and olive oil to a blender and blend until smooth.
If the pesto is too thick, gradually add a little more olive oil until it reaches a smooth, spreadable consistency.
Season with salt to taste and set aside.

Step 3: Roll and Fill the Dough

Once the dough has doubled in size, transfer it to a lightly floured surface and roll it into a large rectangle, approximately 20 × 8 inches.
Spread the homemade pesto evenly across the surface of the dough, leaving a small border around the edges.
Bring one long side of the rectangle toward the center, folding approximately one-third of the dough over the pesto-covered surface. Then fold the opposite long side over the first fold, creating three layers of dough with pesto between them.
Gently press the folded dough down to help the layers hold together.

Step 4: Braid and Shape the Bread Wreath

Using a sharp knife or pizza cutter, slice the folded dough lengthwise into three long, even strips.
Arrange the strips side by side and begin braiding from the middle.
Braid from the middle toward one end, crossing the outer strands over the center strand as you would with a regular braid.
Once you reach the end, return to the middle and braid toward the opposite end. Remember to braid in reverse: bring the right strand underneath the middle strand rather than over it to maintain the braided pattern.
Once the dough is fully braided, carefully transfer it onto a baking sheet lined with parchment paper.
Gently curve the braid into a circular wreath shape, bringing both ends together. Pinch the ends to secure them and tuck the join underneath for a neat finish.

Step 5: Second Rise

Loosely cover the shaped bread wreath with a clean kitchen towel and allow it to rise in a warm place for approximately 1 hour, until noticeably puffy.
Meanwhile, preheat the oven to 350°F (180°C).

Step 6: Bake

Place the bread in the preheated oven and bake for approximately 25 minutes, or until the top is beautifully golden brown and the bread is baked through.
Remove from the oven and allow it to cool slightly on a wire rack before slicing.
Serve warm or at room temperature, and enjoy!