Sun-dried Tomato, Olive and Pesto Wholemeal Plait

Sun-dried Tomato Olive and Pesto Wholemeal Plait

This plait has a great flavour combo – the saltiness of the olives, the sweetness of the tomatoes and freshness of the pesto make it a great lunch, with just a simple side of houmous.

MAKES 1 LARGE PLAIT

Ingredients

  • 1 tbsp dried active yeast
  • 360ml (1½ cups) warm water
  • 1 tsp sugar
  • 300g (2¾ cups) wholemeal flour
  • 300g (2¾ cups) strong white bread flour
  • Pinch salt
  • 100g (3.5oz) olives
  • 100g (3.5oz) sundried tomatoes
  • 3 tbsp Sacla Free From basil pesto

Method

  • 1
    Mix the yeast, water and sugar together and leave for 5 minutes to activate. In a large bowl mix the wholemeal flour, bread flour and salt together and slowly pour in the yeast mixture whilst mixing to form dough. Turn this out onto a floured surface and knead for 5-6 minutes until elastic, then place this into a warm place to prove for 30 minutes.
  • 2
    Split the dough into 3 equal pieces and roll each piece into a rectangle roughly 50cm by 10cm. Spread one with the pesto, one with the olives and one with the sun-dried tomato, roll them up into three long sausage shapes, and plait them together. Place this on a non-stick tray and prove for 30 minutes.
  • 3
    Whilst the bread is proofing preheat the oven to 180°C/355°F/Gas 4, then once proved place the bread into bake for 40-45 minutes.

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