Asparagus spelt bread

Ingredients for 1 servings:

• 135 g wholemeal spelt flour
• 105 g water
• 4 g fresh yeast
• Sourdough (spelt sourdough)
• 100 g asparagus
• 320 g wholemeal spelt flour
• 160 g water
• 8 g salt
• n. B. Sesame, lighter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 2 hours 40 minutes

Asparagus season

Mix the sourdough ingredients and let it mature at room temperature for 18-22 hours. Knead all the ingredients for the main dough for 8 minutes on the lowest speed and another 2 minutes on the second speed until you have a medium-firm, firm dough. Peel the asparagus and cut it into small pieces, then add it to the dough and knead it lightly with your hands. Let the dough rest for 2 hours at 24°C. After 1 hour, fold it once. Shape the dough into a long shape and let it rise with the seam facing up for 1.5 hours at approx. 24°C. Score it when it is almost ready and sprinkle with sesame seeds. Then bake with steam at 250°C, reducing to 200°C, for 50 minutes until dark brown. Note: You can use white or green asparagus.