Recipe for Spring Onion Pesto and Asparagus Bread

Name: Recipe for Spring Onion Pesto and Asparagus Bread
Prep time: 120 min
Cook time: 30 min
Ingredients: 1 Bunch Spring Onions (5-6 Stems); 2 tbsp Pine Nuts; 2 tbsp Grated Parmesan Cheese; 3-4 Cloves Garlic; 2 tbsp Olive Oil; 1 tsp Salt; 500 gm Refined Flour; 7 gm Instant Dry yeast; 7 gm Sugar; 2 tbsp Spring Onion Pesto; 1 cup Chopped Parsley; 1 cup Finely chopped Asparagus; Water, for kneading

It is spring in Germany, meaning it is time for asparagus. Recently I made Flammkuchen with Asparagus and Onions and a delicious creamy asparagus soup. Now, it’s time for a flavoursome asparagus bread.

This bread is soft and has a mixed flavour that comes from garlic, onion, nuts and herbs. Eating it by simply toasting it on a pan with salted butter is the best way to enjoy its flavour. You can even use it for making a sandwich but make sure that the stuffing you put between the slices matches the taste of the bread. A mild-tasting filling would go best with this bread. Alternatively, you can toast the bread, apply some neutral fresh cheese, and serve.

So, let’s start with the recipe:

Ingredients needed to make Spring Onion Pesto and Asparagus Bread:

Ingredients required to make Spring Onion Pesto:

1 Bunch of Spring Onions (5-6 Stems)
2 tbsp Pine Nuts
2 tbsp Grated Parmesan Cheese
3-4 Cloves Garlic
2 tbsp Olive Oil
1 tsp Salt

Ingredients needed for making Bread:

500 gm Refined Flour
7 gm Instant Dry yeast
7 gm Sugar
2 tbsp Spring Onion Pesto
1 cup Chopped Parsley
1 cup Finely chopped Asparagus
Water for kneading

Method to make Spring Onion Pesto and Asparagus Bread:

Prepare the pesto by combining chopped spring onions, pine nuts, garlic, parmesan and olive oil.
Grind them together into a fine paste. Keep it aside.
In a small bowl, take about 30 ml water and add yeast and sugar. Wait till the yeast blooms.
In a mixing bowl, add flour.
Add chopped asparagus, parsley, pesto and sugar+yeast mixture.
Combine.
Now add water, a little at a time and knead a soft yet firm dough.
Cover and rest the dough in a warm place for an hour. After an hour, you will notice that the dough has risen and doubled in size.
Knock it and knead once more. Transfer the dough to a greased and dusted baking mould.
Rest this dough in a warm place for 30 minutes. After 30 minutes, the dough will rise again.
Bake it at 200 deg C for 30 minutes. Remove from the oven and let it cool completely.
Slice the bread.

Here is one more picture

About Ingredient sourcing in Germany: You can get most of the ingredients needed for this recipe from a German Supermarket.
Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Flour: https://amzn.to/44CrmSd
Pine Nuts: https://amzn.to/42BeFW5
Spring Onion: https://amzn.to/3HS0AM9
Garlic: https://amzn.to/3B8itCo
Olive Oil: https://amzn.to/3ng0oiE
Salt: https://amzn.to/3ACstDM
Sugar: https://amzn.to/3AGfTDC
Yeast: https://amzn.to/3LGiXWs
Parsley: https://amzn.to/3pfRguZ

Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.

Mixing Bowl: https://amzn.to/3V8ZPU
Baking Mould: https://amzn.to/3HkoW0x
Measuring Jar: https://amzn.to/3LLpMGB
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj

Here is the recipe in printable format: