This is a rather impressive bread, in both looks and taste. The crumb is soft and fluffy and the filling delicious. It makes an excellent centre piece on the dinner table too.

Makes: A large circular loaf

Level: Not too difficult

Approximate time: Hands on: 45 – 50 minutes, proving: 60 + 30 minutes, Baking: 20 – 25 minutes.

Need/use: Normal basics (bowl, tray, proving bag etcetera) A stand mixer makes life easier but it’s not essential. Scissors and a pastry brush will be handy.

Dough Ingredients

7g instant dried yeast
300ml lukewarm water
10g sugar
100g light rye flour (or use all strong white flour i.e. 425g)
325g strong white four or 00 flour
10g fine salt

Filling ingredients

Up to 200g of pesto (from a jar or make your own)
Up to 50g pine nuts
Up to 75g sun dried tomatoes, cut into pieces
Approx. 20g – 30g grated parmesan cheese
A few basil leaves (optional, but nice)

N.B. “Up to” means it will be OK to use less. Use your judgement.

Optional decoration

½ egg or some olive oil*
A sprinkling of poppy seeds, nigella seeds or similar

* I actually used a combination of egg and some oil from the sun dried tomato jar.

Method

1. Stir yeast into lukewarm water then add the sugar.

2. Mix flours & salt in a large bowl.

3. Pour wet into dry and mix into a dough.

4. Knead until smooth and elastic. (I used a stand mixer with dough hook and it took about 8 minutes.)

5. Place the dough ball into a lightly oiled bowl. Cover and leave to prove. (Probably around 60 minutes depending on room temperature.)

6. Cut out a large sheet of parchment (around 15″ x 10″/37 x 25cm) and place on a baking tray.

7. Knock back the risen dough.

8. Roll out the dough to approx. 16” x 12” (40cm x 30cm).

9. Spread the pesto, nuts, S.D. Tomatoes and torn basil leaves over the dough, leaving about 10mm edges. Sprinkle on the cheese.

10. Roll up from long side. Place on the parchment covered tray in a circle, seam down. Squeeze the ends together to join them.

11. Make cuts approx. 5 – 7cm apart. Don’t cut all the way through. (Scissors may be better than a knife) Twist the cut pieces so the filling is upwards. (If unsure refer to photos.)

12. Put the tray + dough circle into a large proving bag (bin liner) and seal the mouth. Leave to prove again. (Probably 30 – 40 minutes.)

N.B. To avoid the hole in the middle closing as the dough expands I put two upturned tumblers in the hole. They did a good job, but the dough stuck to them. I think I should have oiled the tumblers.

13. Meanwhile put a baking tray or pizza stone in the oven and turn the oven on to Fan 210°C / 450°F / Gas 8.

14. Brush the dough circle with egg wash or olive oil or a mixture and scatter over the seeds.

15. Slide the parchment + dough circle onto the hot tray/pizza stone.

16. Bake for 10 minutes at fan 210°C. Check and cover with foil if necessary.

17. Turn the oven down to fan 190°C and bake for a further 20 – 25 minutes.

18. Cool on a wire rack etcetera.

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating a lovely loaf. If you want to see more of my bread recipes click this link.

Here are some quite different breads that you might want to try:

Coconut and Milk Bread