Whole wheat bread with pesto

Ingredients for 1 servings:

• 250 g whole wheat flour
• 250 g wheat flour type 1050, dark
• 250 ml water, lukewarm, amount may vary depending on flour
• 1 cube of yeast
• ½ tsp sugar
• 1 tsp salt (wild garlic salt) or other
• 4 tbsp pesto (wild garlic pesto) or other
• 2 tsp herbs, dried

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

Using leftover pesto

Dissolve the yeast in the warm water and let it stand for about 10 minutes. Combine the flour in a bowl, along with the salt and sugar. Pour the yeast water over the sugar. Add the pesto and arugula, and knead everything for about 5 minutes. Let the dough rise in a warm place until it has significantly increased in volume. Then form a loaf and let it rise for another 30 minutes. Spray the loaf generously with water—I use a watering can—and immediately place it in a preheated oven. Bake at 180 degrees Celsius for about 50 minutes. When the bread sounds hollow when tapped on the bottom, it’s done.