John Myers
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Asparagus – Spelled – Bread
The perfect asparagus – spelled – bread recipe with a picture and simple step-by-step instructions.
Spelled pre-dough
- 135 g Wholemeal spelled flour
- 105 g Water
- 4 g Yeast fresh
Main dough
- 4 g Pre-Dough
- 100 g Sliced asparagus
- 320 g Wholemeal spelled flour
- 160 g Water
- 8 g Salt
- 8 g Sesame white
Pre-dough preparation:
- Mix the ingredients for the pre-dough and let it mature for 18-22 hours at room temperature.
Main dough preparation:
- Knead all ingredients for 8 minutes on the lowest setting and a further 2 minutes on the second setting to form a medium-firm, firm dough. Peel the asparagus and cut into small pieces, then add to the dough and knead a little with your hands.
- Let the dough rest for 2 hours at 24 ° C. Fold once after 1 hour. Work the dough for a long time and let it cook for 1.5 hours at approx. 24 ° C with the end up.
- Make a cut with just a little cooker and sprinkle with the sesame seeds. Then bake dark brown with steam at 250 ° C, falling to 200 ° C, for 50 minutes.
- Note 5: White or green asparagus can be used.
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