As you can see, I’m still making my way through all the asparagus from the market man. I’m determined to not make soup (although i’m running out of ideas for past it’s best asparagus). This post actually has 2 recipes, so you’re getting somewhat of a 2 for 1 here! The bread recipe given, will come out as quite a dense loaf, a bit like rye bread.
I did actually make this bread, and yes it’s delicious. However, I have been feeling fairly experimental in terms of ingredients, so there’s no need to make the bread specifically for this recipe, especially as it needs to prove overnight. A normal bread roll, or even slice of bread will work just fine! I know it may not be conventional to use baking powder for a loaf, but due to the nature of the flours i found it to be necessary.
Ingredients (for asparagus on toast, serves one)
1 bunch/8 spears asparagus
1 bread roll cut in half or 2 slices of bread
1 tsp cashew butter (peanut butter or vegan soya spread will also be fine)
Oil for frying
Dried blue cornflowers (optional, for garnish)
1. Heat a tiny amount of oil on a high heat in a pan or griddle (preferably vegetable, canola oil or an oil with a high smoking temp). Once the oil is hot, turn down the heat and toast bread and shallots in the pan for 2-3 minutes each side. Don’t move the bread about if you are using a griddle.
2. Meanwhile, boil or steam the asparagus.
3. Assemble the toast simply by placing the asparagus and shallots on the bread then top with butter and season to taste.
Ingredients (for the paprika bread, makes 1 small loaf/serves 2)
1 cup spelt flour
1 cup soya flour
1.5 cups warm water
2 tbsp paprika
1 tsp baking powder
1tsp active yeast
Pinch of salt
drizzle of olive oil
1. Mix all the dry ingredients together. Make sure they are mixed together well, as the ingredients all have very different properties. The first time I tried this recipe, I didn’t mix well enough and only the top half of the loaf cooked!
2. Slowly add in the warm water and oil, mixing it in. When all the water has been added, knead into a dough, which should be sticky, but solid.
3. Cover with a cloth and leave to prove overnight. If you get the opportunity to work the dough at some point in the middle of this, all the better. But it won’t harm the bread not to do this.
4. Preheat the oven to 180 degrees celcius.
5. Mould the dough into a roll, put in a small loaf tin, or as I found works best, into 2 rolls.
6. Turn the heat down to 160 degrees, and bake for 2 and a half hours, and rotate the loaves halfway through.
7. Leave to cool or eat warm!