Walnut Rye with Burrata and Honey Nut Pesto

Ingredients

• 1 x 7g sachet of fast-action dried yeast
• 200–250ml lukewarm water
• 1 tbsp loose molasses sugar
• 175g rye bread flour
• 50g wholemeal bread flour
• 75g strong white bread flour
• 1 tsp fine sea salt
• A handful of chopped walnuts
• Olive oil, for greasing
• 100g chopped walnuts
• 50g grated Parmesan cheese
• 75ml olive oil
• 4 tbsp runny honey
• A small handful of fresh thyme, leaves picked
• 1-2 fresh balls of burrata (available from Whole Foods, Waitrose, Italian delis and good cheesemongers – if you can’t get hold of burrata, use a good-quality buffalo mozzarella or ricotta)