wild leek summer bread with thai asparagus:
(for 1 springform pan á 26 cm diameter)
for the dough:
500 g flour
1 pck. yeast (42 g )
1 teaspoon salt
1 tablespoon sugar
2 tablespoons olive oil
300 ml water, lukewarm
for the filling:
15 thai asparagus spears
1 1/2 wild garlic bulbs
1 large onion
4 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons chopped herbs
black pepper, for taste
For the dough: In a big bowl combine flour, salt, sugar and olive oil.
Dissolve yeast in lukewarm water and add to the flour mixture, knead until smooth .
Cover dough and store at a warm place, let it rise for 45 minutes.
For the filling: Peel the onion and garlic and cut into small cubes.
Wash thai asparagus and cut into thin slices.
Heat 2 tablespoons olive oil in a pan and fry the diced onion, the garlic and the
asparagus sauté until translucent .
Season with salt, pepper and herbs and set aside.
Grease springform pan and preheat oven to 390°F .
After the dough has doubled, roll out dough on a floured surface to a size of approximately 38x42 cm.
Spread filling evenly over the dough and roll up to a roll.
Cut dough roll with a sharp knife into 15-18 equal slices.
Transfer slices into the greased springform pan, tightly packed and let rise for another 15 minutes.
Bake in the hot oven for about 15-20 minutes.
5 minutes before end of baking, brush the bread, with the remaining olive oil.
After baking let cool down on a wire rack, before you remove from the springform pan.