Wholemeal Rosemary Bread

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Bread flour: 400 gms
Whole meal: 4 tbsp
Milk powder: 4 tbsp
Dry yeast: 1.5 tsp
Fresh rosemary: 1 sprig
Warm water: 1 cup
Salt: 0.5 tsp
Olive oil: 1 tbsp
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WHAT YOU NEED: Large bowl, bread tin or tray, damp cloth, oven
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1. Sift the dry ingredients (flour, whole meal, milk powder, salt, and dry yeast) in a large bowl.
2. Chop the fresh rosemary coarsely. (Obviously, this doesn't apply if you're using dry rosemary instead.)
3. Add the chopped rosemary leaves and instant yeast into the bowl, and and mix with dry ingredients.
NOTE: If you're not using instant (i.e. dry) yeast, or if you're not sure if your yeast is still active, you might need to proof it: dissolve it in warm water and add before proceeding to the next step.
4. Add warm water little by little, and knead to dough till it is smooth and elastic, but not sticky.
5. Roll the dough into a ball, oil the surface with the olive oil, cover, and set aside in a warm, draught-free corner of your kitchen. If you're not using your oven for something else, that would be a good place to keep the dough.
6. Let it rise till approximately doubled: this usually takes an hour or two, depending on the barometric pressure, humidity, and other variables of weather that you can blame if your bread doesn't turn out to be absolutely spectacular, which it will, never fear.
7. Knead the dough once more, and shape it as desired and set it on the baking tray (or in the bread tin), covered with a damp cloth, to rise for another 45 minutes or so.
8. Turn the oven on, and once it's hot enough, toss the bread tin/tray in. Check on your bread after 45 minutes or so. If it sounds hollow when tapped, it is done.
9. Turn over on the rack and let it cool a bit. Slice and serve warm with pesto.
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