A Whirlwind in Bread Form: Twist on a Twist

The most fascinating characteristic of nature is its magical power to change radically in – literally – a heartbeat and – maybe even more admirably – living each of its life-cycle periods with its full strength. In today’s world, if one takes a respectful and loving approach, the number of motivational experiences can be countless. Baking is a sophisticated, wonderful way to pay tribute to the strengths and magic of nature.

“If you don’t like something, change it. If you can’t change it, change your attitude.” Maya Angelou


When a baker is passionate, enthusiastic and devoted enough to bake on a daily basis, the ability to find inspiration in the most unexpected, simple parts of life becomes the baker’s best asset.  Finding links between different activities of life, accepting change and wanting to change for the better is what can drive one to develop. The moment one learns to see behind the usual necessities of daily life and learns to think positively, each event turns from annoyance to  adventure.


“God grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference.” Reinhold Niebuhr

Nature’s anger, the hurricane happened to be the creating catalyst of the pesto filled, flavoursome bread, the “Whirlwind”. Living in a seaside city provides residents with the most extreme changes of environment, but ultimately it provides new life, showing stability of things that will stand, altogether it offers a new perspective. Baking certainly need this attitude. Changing my Twisted Braided Pesto bread  resulted in a crunchier, visually exciting, smaller bread that, despite of being based on an old recipe, made a new, state-of-the-art, unusual and contemporary snack roll that embraces adaptation.


“It is not the strongest of the species that survives, nor the most intelligent that survives. It is the one that is the most adaptable to change.” Charles Darwin

To make the Bread:
Make the dough and filling  as described. Dust top of dough with flour and cover work surface generously with flour. Roll the dough into an oval, turning and keeping the dough well-floured the whole time.  Spread top with melted butter. Save a little for drizzling on top. Cover with the rest of filling ingredients evenly, add speckles of mustard and coarsely ground hazelnut. Fold one long edge and start to roll into a very tight log, then cut the log into thick pieces. Take four pieces, turn them on their sides and lay them next to each other after brushing the joining sides with water. Allow it to rest in a warm place for 30 minutes before baking. Bake on center rack at 200 degrees C for 25-30 minutes. Pastry should be golden on top and feel firm to the touch in the center. Allow to cool a few minutes.

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