wild leek summer bread

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.

Bon appétit!!!