Place all the ingredients of the pesto in a mortar and pestle and pound till coarse.
Add the salt, pepper and add the olive oil slowly in a drizzle while you continue pounding.
And your pesto is ready to serve.
You can also use the food processor to grind the ingredients but trust me the hand pounding is every bit worth it.
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)
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.
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.
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 col, leave it inside your oven with the light on.
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.
Let it rest for another 15 minutes.
Knock back the air again and shape it desired shape and place 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.
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)
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.