Whole Wheat and Oats Pesto Bread

Whole Wheat and Oats Pesto Bread

When whole wheat, oats and pesto meet all you have is a goodness redefined. It happened in my kitchen yesterday, I was down with a bad cold and cough and was craving for some hot and spicy soup and a bread to go along with it. Inspite of not being too well there was this strong urge to bake some bread. A quick stock of my fridge and I saw some basil which needed to be used and a bottle of peeled pine nuts which I had picked up from Delhi and was begging to be used, and someone told me basil is supposed to be good for cold isn't it ;)

Whole Wheat and Oats Pesto Bread

The aroma of freshly ground pesto is so comforting. The mild sweetness of basil balanced by the strong aroma of garlic... Alas my cold didn't let me enjoy any of those but still pounding these together was a joy in itself

Whole Wheat and Oats Pesto Bread
Whole Wheat and Oats Pesto BreadWhen whole wheat, oats and pesto meet all you have is a goodness redefined. It happened in my kitchen yesterday, I was down with a bad cold and cough and was craving for some hot and spicy soup and a bread to go along with it. Inspite of not being too well there was this strong urge to bake some bre...

Summary

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    Ingredients

    For pesto
    Fresh basil leaves
    2 cups
    Pine nuts
    1/4 cup
    Parmesan cheese
    1/4 cup
    Sea salt
    1/2 tsp
    Olive oil
    1 tbsp
    Freshly ground pepper
    1/2 tsp
    Garlic
    4 pods
    For bread
    Whole wheat flour
    3/4 cup
    Oats
    1/3 cup
    Pesto (recipe above)
    3 tablespoons
    Instant dry yeast
    1 teaspoon
    Approx warm water
    1/2 cup
    EV Olive oil
    1 tablespoon
    Salt
    1 teaspoon
    Roasted garlic
    1 teaspoon

    Steps

    1. Place all the ingredients in a mortar and pestle and pound till coarse
    2. Add the salt, pepper and add the olive oil slowly in a drizzle while you continue pounding
    3. And your pesto is ready to serve.
    4. You can also use the food processor to grind the ingredients but trust me the hand pounding is every bit worth it
    5. For bread: 
    6. Mix the flour, oats, salt, yeast, garlic and pesto together either using the paddle attachment of your mixer or hand. (If you are using active dry yeast or fresh yeast you will have to let the yeast stand in water for 10 minutes before mixing)
    7. When its just mixed switch to the dough hook and slowly add warm water and knead it starts looking a dough like. Add the oil at this stage
    8. Put the machine at medium speed and forget about it for next 5-6 minutes, you can have your coffee till it kneads. If you kneading by hand continue kneading for 10 minutes or so. Go on its a good upper body workout :) You need to knead it the dough is soft and elastic in nature
    9. Keep the dough in a greased bowl, covered with cling wrap and leave it in a warm place for 1-2 hours till it doubles in size. If its a little cold leave it inside your oven with the light on
    10. Knock back all the air out of the ferment dough and knead it gently again for about 2-3 minutes. At this point of time don't be very harsh with your dough.
    11. Let it rest for another 15 minutes
    12. Knock back the air again and shape it desired shape and please it on the baking tray. Let it proof again for about 45 minutes or so till it doubles. About 15 minutes after, heat your oven to 250C
    13. Brush the bread with egg wash (optional but it gives the crust a beautiful color, if you don't want to use egg you can also use oil+milk to brush the bread)
    14. Reduce the temperature of the oven to 200C and bake the bread for about 35 mins or so till the crust is nice and brown and the bottom of the bread sounds hollow when tapped

    You can also use the food processor to grind the ingredients but trust me the hand pounding is every bit worth it

    Whole Wheat and Oats Pesto Bread
    Whole Wheat and Oats Pesto Bread

    Whole Wheat and Oats Pesto Bread adapted from Kitchen Kemistry

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