Multigrain Pesto Braid | How to make Multigrain Pesto Braid

By Swapna Sunil  |  4th May 2016  |  
5 from 2 reviews Rate It!
  • Multigrain Pesto Braid, How to make Multigrain Pesto Braid
Multigrain Pesto Braidby Swapna Sunil
  • Prep Time


  • Cook Time


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Video for key ingredients

  • How to make Pesto

About Multigrain Pesto Braid Recipe

Giving your body that daily amount of Nutrition is really important, apart from all the other dishes, I make this Multigrain Pesto braid that provides a good source of dietary fibre along with other vitamins and minerals.

Multigrain Pesto Braid

Ingredients to make Multigrain Pesto Braid

  • For the Braid:
  • 1 + 1/4 cup/ 150 gms : Wholewheat flour/Atta
  • 1/2 cup / 60 gms : All purpose flour/ Maida
  • 1/2 cup : Jowar flour
  • 1/2 cup : Bajra flour
  • 7 gms: Instant Dry yeast
  • 1 tsp sugar
  • 30 ml olive oil
  • 160 ml warm Milk
  • 1 tsp salt
  • For the Pesto filling: 
  • 1 cup Basil leaves
  • 2 to 3 tbsp pinenuts/ Peanuts
  • 3 garlic cloves
  • 2 tbsp olive oil 
  • 2 tbsp Parmesan cheese
  • 2 tbsp Mozarella cheese for topping the braid
  • 3 tbsp milk for brushing the braid

How to make Multigrain Pesto Braid

  1. To proof the yeast, in a bowl add the warm milk, sugar and yeast. Mix well and keep it covered for 10 mins until the yeast starts to smell and becomes frothy.
  2. In a big bowl add the flour, salt, olive oil and yeast mixture and knead into a soft dough. Once kneaded smear oil over the dough and place in a greased bowl.
  3. Now cover this bowl and set in a warm place for an hour until it doubles in size. Meanwhile prepare the filling, in a blender jar add the pine nuts, garlic cloves, salt , olive oil and basil leaves and pulse until coarse. Later, add the parmesan cheese and pulse again. Remove this to a bowl and set aside.
  4. The dough will be doubled now, remove the dough on a lightly flour dusted work place or counter top. Now roll this into a thick rectangular sheet.
  5. Later spread the pesto filling evenly over it. Next roll this into a log while rolling horizontally.
  6. Now cut this log in the center vertically. Start overlapping one log over the other log and do the braid, next place over a baking tray lined with parchment paper. Seal the edges of the logs tightly.
  7. Next brush the top of the braid with milk and sprinkle Mozarella cheese over it. Bake this in an preheated oven at 180°c / 350°f for 30 to 35 mins until golden in colour.
  8. Once baked to perfection, remove and cool a bit at room temperature. Later slice and serve. The perfectly healthy and flavorful Multigrain pesto braid is ready to dive in.

Reviews for Multigrain Pesto Braid (2)

Karthik Km2 years ago

delicious :thumbsup:

Sukhmani Bedi2 years ago

Hi Swapna, we are looking into the special characters appearing on your recipes. It appears to be a bug. Apologies for the inconvenience. We will resolve it soon :)