Making your own bread freshly at home is amazing. Bread is one of our oldest crafted foods, and the thing is, making your own bread is not just easy, it’s super relaxing as well. So I would like to encourage everyone to skip the cheap, bad quality store-bought bread and start making your own baked goods.
Your options are basically endless. You can add so many things to your bread to make it interesting. Try mixed nuts, fresh herbs, cheese, sundried tomatoes etc., it’s totally up to you.
In this recipe, I used fresh garlic and good quality green pesto which made my bread so fresh and tasty. God, I still can feel the beautiful smell of the bread in the house.
- 300g strong white bread flour
- 300g wholemeal bread flour
- 1 sachet dried yeast (7g)
- half tsp caster sugar
- 1 tsp pink Himalayan salt (or sea salt)
- 2 tbsp olive oil
- 200ml lukewarm water
- 100ml lukewarm milk (or the same amount of water)
- 1 garlic clove (crushed)
- 2 tbsp green pesto
In a big mixing bowl, mix together the flours, yeast, salt and sugar. Make a well in the centre and add oil, water, milk, garlic and pesto. If the dough seems a little bit stiff, add 1-2 tbsp warm milk or water.
Tip the dough onto a lightly floured work surface and knead it until the dough becomes very smooth like the butt of a baby (about 10-15 minutes). If you use a kitchen machine, place all of your ingredients into the mixing bowl and let the machine knead the dough for you on a medium-high programme until it’s nice and smooth.
Place it in a lightly oiled bowl and leave to prove until doubled in size or place in the fridge for overnight.
When it has doubled in size, knock back the dough, then gently mould it into a ball. Place it on a baking tray or into a loaf tin lined with parchment paper, and leave to prove until doubled in size again.
In the meantime, preheat the oven to Gas mark 7 (220 C). Pour some boiling hot water into an ovenproof dish or a small roasting tray and place it in the bottom of the oven to create a nice humid environment for the bread.
Bake your bread until golden brown and the loaf sounds hollow when tapped underneath (about 50-60 minutes).
Let it cool completely on a wire rack.