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Published 13th July 2019

This weekend I'm back at the fabulous Doddington Hall Farm shop to host a tasting session and this time I'm taking up some home-made Tear & Share Pesto Bread and my take on natural hummus and beetroot hummus, and using local Lincolnshire apple cider vinegar instead of the usual lemon juice normally used in a hummus recipe.  Well you know me, I love to promote British and local food.

Pesto Tear & Share Bread

500g strong bread flour
1 sachet dried yeast
1 tsp sea salt
1 tablespoon Ownsworth's rapeseed oil
300ml luke warm water

2-3 tablespoons of either spicy chilli OR garlic pesto (

I like to make life easy where I can, so for this recipe I use my food mixer with a dough hook attachment.  This is a basic white bread recipe so if you prefer to make your dough by hand, that's fine.

Firstly, put the 500g strong bread flour into the mixer bowl, tipping the salt to one side of the flour and the yeast to the other side.  Turn your mixer speed to the 1st setting and mix for 30 seconds.  Next put the one tablespoon of our golden rapeseed oil into the flour and drizzle in the lukewarm water.  Turn the mixer to the 2nd speed and allow the hook to knead the dough for approximately 10 minutes.  

Turn off the mixer, lift up the dough hook and scoop out the dough transferring it to a lightly oiled bowl which you can cover with a piece of lightly oiled cling film.  You are now going to leave the dough for an hour to double in size.  If it's a warm sunny day I just leave this covered bowl on my kitchen table, but if you are making your bread on a cold, or winter day, a warm kitchen is advisable and I also pop a clean kitchen towel over the covered bowl for extra insulation.  So after an hour, scoop the dough out of the bowl and place back into the food mixer bowl, clip on the dough hook and allow it to knead the soft dough for approximately 5 minutes.

Now you are ready to construct your pesto tear and share bread!

Roll your bread dough out into a rectangular shape on a lightly floured surface, until it is approximately 10 inches by 5 inches in size.  Spread 3-4 tablespoons of the delicious garlic pesto which local producers Julian and Becky make in Grantham (along with salad dressings and marinades - using our oil did you know!)

Roll the garlicky pesto dough rectangle up so you have a long "sausage" which you can then cut into 8 pieces.  Lightly oil a round casserole dish before placing one of the pesto swirls in the centre of the casserole dish, followed by the other 7 around it.  It's kind of like making chelsea buns - but savoury.  Pop into a pre-heated oven 230 degrees C/450 degrees F /Gas Mark 8 for approximately 30 minutes.  


Use a food processor to blitz together: a 200g can of chickpeas with 2 tablespoons of apple cider vinegar (Skidbrooke Cider Company) 2-3 garlic cloves, 1 tsp ground cumin, a pinch of sea salt and 3 tablespoons of our Ownsworth's rapeseed oil to make a smooth golden hummus.

Beetroot Hummus

Use a food processor to blitz together: a 200g can of chickpeas with 2 tablespoons of apple cider vinegar (Skidbrook Cider Company), 1 tsp ground cumin, a pinch of sea salt and a 250g pack of cooked beetroot, along with 3 tablespoons of our Ownsworth's rapeseed oil.

The tear & share pesto bread is perfect with these hummus recipes.  If you want to "jazz up" the natural hummus, why not add a tsp of caramelised onion chutney into it? or a tsp of tomato relish into it? some of your favourite herb and spice mixes such as moroccan harrisa paste? indian spice mixes, or even some of The Lincolnshire Drizzle spicy chilli or garlic pesto ... the possibilities are endless!

And the tear & share bread is great for an accompaniment to soups and salads, dips and curries.  Why not have a go at making this bread with the children or grandchildren over the summer - take a picture and post it on your FB or TW page but don't forget to include @ownsworths, then I can see it too!