Oats & Whole meal Italian Pesto Bread

Had a very tensed day today.., so I was really not planning to post anything at all, I have been baking breads this week I have already baked breads thrice!, This was my 3 rd bread and I baked it yesterday, I was not really into it, as I told in my earlier posts I have promised my kids that I will definitely bake a pizza and the promise is not yet fulfilled, day before yesterday night I had plan to start my pizza process somehow it got dropped, then when I got up yesterday morning..., the sun was shining right through the window.., the lovely sunshine, beautiful chirping birds around my house.., as my neighbour has so many birds coming to feed themselves watch out on my back door step too..., R is so excited he is building a small bird house for his RM project.., he has already built a bird feed and is now hanging in my garden.
The garden with loads of sunshine is calling me to welcome spring and begging me to plant seeds.., O' am I excited, hopefully if I am going to have a good summer I would love to harvest some veggies.., I am just waiting for a holidays and am going to immerse myself in the spring project.. fingers crossed hope the weather is as lovely as it is now!...
Coming to the recipe.., I just noticed that I did not have any bread left for my kids to take in their lunch box.,  that was when I decided I will bake a bread, This bread I baked had some satisfaction to it as it has some Italian flavours but not a pizza.
My kids love Pesto and Pasta.., so why not bake a bread with one of the combination!

OATS AND WHOLE MEAL ITALIAN PESTO BREAD
INGREDIENTS:
350 gms of Allinson Oatmill Bread flour
150 gms of very strong Whole meal Bread flour
1 and 1/2 tsp salt
1/4 cup Olive oil
4 tbsp Sundried Tomato pesto
2 tsp sugar
2 tsp dried Italian herbs
2 tsp Instant yeast
1 and 1/4 cup water

METHOD:
As always take a large bowl, pour 2 tbsp of luke warm water, 1 tsp sugar and yeast and allow it to stand for few minutes once it froths up., telling you that the yeast is active, you can start adding the other ingredients.
Before that mix both the flour well together with salt and remaining sugar.
To the yeast mixture add oil then the pest ( I used a shop bought one) mix well now add the flours and mix them well combined.
Now start adding water 1/4 cup at a time.  you might find the water I have given might be a bit excessive, no need to panic, either use it a bit less may be a cup or like start kneading the dough.
When you start kneading the dough after sometime say around 10 minutes you will notice the dough would have absorbed most the water content and would have become more softer.
As always I have dip your hand in the flour rather than adding extra flour when you knead will help it sticking to your hands and getting agitated.
After kneading for 10 minutes oil the dough put it back in the bowl close it with a cling film and leave it for an 1 and 1/2 to 2 hours until it is double in size.

Once it has risen, punch it down, so all the gas is removed then knead it very softly and shape it into the loaf tin and leave it again for an hour or so,
Preheat the oven to Gas Mark 6 and 1/2 to 7 , place a bowl of warm water underneath the oven.
It will rise again the second time. Brush milk on top of the loaf and place it in the oven in the middle rack, for 40 to 45 minutes until it is well baked, I usually insert a skewer to check if it is done.
Take it out of the oven and leave it on the wire rack for 5 minutes turn it upside down and give a tap the loaf comes out on to the wire rack, tap the bottom of the loaf to ensure it is well done.
The hollow sound tells you that the job is done well 🙂
Leave it cool, do not cut the slices immediately, as they will still be cooking, cover it with a tea towel which keeps the crust a bit soft,
Now slice them toast and eat them for your break fast like my daughter did ....

Enjoy c u tomorrow with an other recipe ....
check out the other blogging marathon recipes here....
Blogging Marathon page for the other Blogging Marathoners doing BM#14