Calories 218, Fat 3.5g, Saturates 0.5g, Carbohydrate 41g, Sugars 3.9g, Fibre 5g, Protein 7.5g, Salt 0.29g
Mix the yeast, water and sugar together and leave for 5 minutes to activate. Then 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.
Then, split the dough into 3 equal pieces and roll each piece into a rectangle roughly 50cm by 10cm. Cover one with the pesto, one with the olives and one with the sundried tomatoes. Roll the rectangles up into three long sausage shapes, and then plait them together. Place this on a non-stick tray and prove for 30 minutes.
Whilst the bread is proving, preheat the oven to 180°C/355°F/Gas 4. Then, once proved, place the bread in the oven to bake for 40-45 minutes.
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