Whole Wheat Oats and Pesto Bread Recipe
This Whole Wheat Oats and Pesto Bread brings together the wholesome goodness of whole wheat flour and the nutty texture of oats, combined with the aromatic, fresh flavors of homemade basil pesto. It’s a rustic yet flavorful bread that’s perfect for dinner, especially when paired with a warm bowl of Minestrone Soup. Whether you’re a seasoned bread baker or just starting out, this recipe is simple and delightful. The dough rises beautifully, and the final result is a crusty loaf with a soft, airy interior, imbued with the irresistible taste of pesto and garlic. Here’s how to make it:
Ingredients
| Ingredient | Amount |
|---|---|
| Whole Wheat Flour | 3/4 cup |
| Instant Oats (Oatmeal) | 1/3 cup |
| Homemade Basil Pesto | 3 tablespoons |
| Active Dry Yeast | 1 teaspoon |
| Extra Virgin Olive Oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Garlic Powder | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 6g |
| Carbohydrates | 35g |
| Dietary Fiber | 5g |
| Sugars | 2g |
| Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 300mg |
Preparation Time
- Prep Time: 120 minutes (including resting and rising time)
- Cook Time: 90 minutes (includes baking time)
- Total Time: 210 minutes (3.5 hours)
Servings
- Makes: 1 loaf (approximately 12 slices)
- Course: Dinner
- Cuisine: Continental
- Diet: Vegetarian
Instructions
-
Prepare the Dough:
Start by mixing the dry ingredients together. In a large mixing bowl, combine the whole wheat flour, instant oats, salt, yeast, and garlic powder. Add in the homemade basil pesto. You can use a hand mixer with the paddle attachment for this step, which helps combine the ingredients thoroughly. If you’re using active dry yeast (or fresh yeast), make sure to dissolve it in warm water for about 10 minutes before mixing it with the dry ingredients. -
-
Knead the Dough:
Once your ingredients are well combined, switch to the dough hook and begin adding warm water gradually, mixing it until the dough starts to come together. Add the olive oil at this stage and knead the dough for about 5 minutes using the hand mixer. You’ll notice the dough should start pulling away from the sides of the bowl. If you’re kneading by hand, it will take about 10 minutes. The dough should feel soft, smooth, and elastic. -
First Rise:
After kneading, place the dough in a greased bowl and cover it tightly with plastic wrap. Leave it in a warm place for about 1 to 2 hours to rise. The dough should double in size during this time. -
Knock Back and Shape:
Once the dough has risen, gently punch it down to knock the air out. Knead it for 2-3 more minutes to bring it back together. Be gentle at this stage to avoid deflating the dough too much. After kneading, let the dough rest for another 15 minutes. Then, shape it into your desired form, whether a round boule or a long loaf, and place it on a greased or lined baking tray. -
Second Rise:
Let the dough rise again on the tray for about 45 minutes. It should double in size again during this time. -
Preheat the Oven:
About 15 minutes before baking, preheat your oven to 250°C (480°F). -
Prepare for Baking:
Brush the top of the dough with an egg wash (optional, but it adds a nice golden color to the crust). If you prefer not to use eggs, you can brush it with a mixture of olive oil and milk. This will give the bread a soft, golden crust without the egg. -
Bake the Bread:
Reduce the oven temperature to 200°C (400°F) and bake the bread for approximately 35 minutes. The bread is done when the crust is golden brown, and the bottom of the loaf sounds hollow when tapped. -
Cool and Serve:
Once baked, remove the bread from the oven and let it cool on a wire rack. Allow it to cool completely before slicing. This helps the texture set and enhances the flavors. -
Serving Suggestion:
Serve the Whole Wheat Oats and Pesto Bread once it has cooled down, ideally paired with a warm bowl of Minestrone Soup for a comforting weeknight dinner. This bread also works beautifully as a side with salads, cheeses, or any Mediterranean-inspired meal.
Pro Tips
- Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap and freeze for up to a month.
- Pesto Variation: Feel free to swap the homemade basil pesto with store-bought pesto if you’re short on time, but homemade pesto adds a fresh, vibrant touch.
- Herb Twist: Add a tablespoon of dried herbs like rosemary or thyme to the dough for an extra flavor boost.
This Whole Wheat Oats and Pesto Bread is a nutritious and flavorful addition to your dinner table, offering a perfect balance of texture and taste. It’s not only delicious but also a fun project to make from scratch. Enjoy the fruits of your labor, and savor the goodness of this delightful homemade bread!
