### TranslatedIngredients: 1 cup Whole Wheat Flour,1/2 cup Instant Oats (Oatmeal),2 tablespoon Extra Virgin Olive Oil,2 tablespoon Active dry yeast,1 tablespoon Sugar,Salt - to taste,1 tablespoon Honey,2 tablespoon Milk,1 cup Homemade Basil Pesto ### PrepTimeInMins: 60 ### CookTimeInMins: 45 ### TotalTimeInMins: 105 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Eggetarian ### TranslatedInstructions: To begin making the Pull Apart Bread with Basil Pesto Recipe we will first bloom the yeast. To bloom the yeast, add the yeast and sugar into a small bowl and then add 1/2 cup of lukewarm water to it and allow it to rest for about 10 minutes. In the meanwhile add the wheat flour, oats flour. Once the yeast mixture becomes frothy add it into the flour mixture and knead to make a firm dough. Knead the dough on a kitchen table or countertop. Use the pull and fold motion to knead the dough till the dough becomes supple. Shape the dough into a ball. Cover the bowl and allow the dough to proof till it doubles in size.This will take about 30 minutes. Once done knock the dough and knead again for few seconds and shape to form a small loaf. Grease a tray with oil, and place these shaped dough about an inch apart. Brush it with milk and honey or egg. Rest again for about 10 minutes and bake it in the oven for about 45 minutes in a preheated oven at 180 degree celsius till the bread is golden in colour. Once done remove the bread and using a serrated knife make about 1 inch diagonal cuts across the bread. Then make diagonal cuts in the opposite direction as well to get criss cross cuts for the pesto filling. Now fill the bread with the pesto filling and flash bake the bread for 5 minutes at 200 degree celsius. Once done remove from the oven and serve warm.Serve the Pull Apart Bread with Basil Pesto Recipe along with Roasted Eggplant & Olive Lasagna for a Sunday Lunch.
