Wild garlic pesto bread
The latest recipe in our chef's delight series comes from chef Gearoid Lynch of the Olde Post Inn...
A word from the chef
When wild garlic in season, this bread can be made in batches and frozen. It is very versatile in its use and wonderful served like a bruchetta or simply with a soup.
INGREDIENTS
400g gluten-free white bread flour blend, plus extra for dusting
1 tsp salt
½ tspxanthan gum
15g fresh yeast or
1 tsp fast action dried yeast
Oneheaped tsp butter, softened
250ml warm water
25ml milk
Two dessert spoons wild garlic pesto
One egg yolk
Onedessert spoon milk
Selection of seeds, such as linseeds, sesame (white and black), poppy, sunflower and pumpkin
METHOD
Sieve the flour, salt and xanthan gum into the bowl of a stand mixer. If using dried yeast, add it at this point too. Add the softened butter and use the dough hook attachment to combine all the ingredients.
Combine the warm water and milk in a jug, then add the fresh yeast (if using) and allow it to dissolve. Add to the dry ingredients along with the wild garlic pesto and mix with the dough hook for 8–10 minutes. Leave the dough in the mixing bowl, cover it with cling film and put in a warm place for at least one hour. It will increase in size.
Dust the worktop with some flour and transfer the dough onto the worktop. Divide into two and place each loaf into a 1 lb loaf tin. If the dough is too sticky when you are forming the rolls, rub some olive oil on your hands. This will prevent the dough from sticking to your hands. In a small bowl mix the egg yolk and milk and brush the dough evenly with a little beaten egg and milk. Sprinkle with the seeds and leave the loaves in a warm place to prove for at least 45 minutes. The dough will rise again.
Meanwhile, preheat the oven to 200°C.
Bake the loaves for 15 minutes. Remove the loaves from the tins, place them directly on the oven rack and bake for a further 10 minutes to allow a nice crust to develop. To check that the loaves are done, turn them over and tap the base. If you hear a light, hollow sound, they are ready for serving.