Kale & Parmesan Bread

Place yeast, honey and 2 tbs flour in the bowl of a stand mixer. Add 1 cup lukewarm water. Stir to combine. Stand for 10 minutes or until bubbles form and yeast has dissolved. Add oil, 2 tbs yoghurt and remaining flour. Using dough hook, knead for 3 minutes or until mixture forms a ball. Add salt flakes. Knead for a further 10 minutes or until a soft dough forms. Transfer dough to a large oiled bowl. Cover with a clean tea towel. Set aside in a warm place for 1 hour or until doubled in size.

Preheat oven to 200°C/180°C fan-forced. Grease a 14 x 30cm (7cm deep) loaf pan.

Meanwhile, to make the kale pesto, place kale leaves and stalks, pepitas and salt flakes in a large saucepan. Cover with boiling water. Cook, covered with lid, over high heat for 6 minutes or until kale has wilted. Drain and refresh under cold water. Transfer to a food processor with remaining ingredients and process until smooth. Transfer 1/2 cup mixture to a small bowl. Cover surface with plastic wrap and reserve.

Transfer dough to a lightly floured surface. Using a lightly floured rolling pin, roll out dough until 5mm-thick 30 x 50cm rectangle. Spread over remaining pesto. From one long end, roll up to form a log. Halve lengthways through centre and crisscross dough halves. Transfer to pan, tucking in ends. Cover with a clean tea towel and stand for 30 minutes or until slightly risen.

Combine remaining yoghurt and 1 tbs water. Brush over dough. Scatter over pepitas. Place pan on a baking tray. Bake, covering with foil if it gets too dark, for 45 minutes or until risen and golden. Serve with reserved pesto.