for 10 pieces

Yeast dough

500 g	light spelt flour
40 g	grated Parmesan
1 ¼ tsp	salt
1 parcel	dry yeast (approx. 7 g
3 dl	milk water (1/2 milk, 1/2 water)

Pesto

50 g	wild garlic
30 g	shelled almonds, roasted
½ dl	olive oil
½ dl	water
1 tbsp	lemon juice
1 tsp	salt
a little	pepper
40 g	grated Parmesan

How it's done

Yeast dough

Mix the flour, parmesan, salt and yeast in a bowl. Add the milky water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Pesto

Puree the wild garlic, almonds, oil, water, lemon juice, salt and pepper, mix in the cheese.

To shape the buns

On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 50 cm). Spread the pesto over one half of the dough, fold the other half over the top, press down gently. Cut the dough lengthwise into strips approx. 2 cm wide. Twist the strips, tie into knots, place on a baking tray lined with baking paper.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and leave to cool.

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