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Asparagus and Sun Dried Tomato Bread - all the flavours of spring in every bite, along with tangy tomatoes, melty vegan cheese and aromatic basil! #veganbaking #homemadebread #veganrecipes #asparagus | Recipe on thecookandhim.com

Asparagus and Sun Dried Tomato Bread

Prep: 30 mins | Cook: 40 mins | Total: 70 mins | Quantity: 10-12 slices

Ingredients

  • 2 cups (300g) strong white bread flour
  • 1/2 cup (75g) strong wholemeal flour
  • 1/4 cup (30g) rolled oats
  • 2 tblsp flax seeds (can sub with other seeds or even omit if you don’t have)
  • 1 tsp salt
  • 1 cup (240ml) unsweetened almond milk (or preferred plant based milk)
  • 1 tblsp coconut sugar
  • 1 x 7g sachet active dried yeast
  • 1/2 cup (50g) fresh asparagus spears
  • 1/3 cup (50g) sun-dried tomatoes
  • 1 cup (100g) vegan Cheddar type cheese – grated
  • approx 40 leaves (10g) fresh basil leaves

Instructions

  1. Put both the flours, oats, flax seeds and salt into a large bowl and stir until mixed together
  2. Gently warm the milk to blood temperature - this means that when you put a finger in it you can't tell if it's hot or cold!
  3. Whisk the coconut sugar and yeast into the warmed milk then pour this into the flour mixture, stirring either with a spoon or by hand until it forms into a dough
  4. Tip the dough onto a lightly floured work surface and knead for a good 5-10 minutes
  5. When the dough is soft and elastic put into a clean, oiled bowl, cover with a t-towel and leave somewhere warm (or at room temperature) until doubled in size. This can take anywhere from 30 minutes to over an hour dependent on temperature
  6. While it's proving prepare the additional ingredients
  7. Trim the asparagus, removing any of the woody, hard stalk. Cut into 1 1/4 inch (3 cm) pieces and cook in boiling water for 3-4 minutes until just tender. Drain, refresh under cold water, drain again and leave to cool completely
  8. Roughly chop the sun dried tomatoes and grate the cheese
  9. Shred or tear the basil and prepare a 3 x 9 inch (7 1/2 x 23 cm) loaf tin by brushing a little vegan butter inside then coating that butter with flour, tipping out any excess
  10. Once the dough has doubled in size tip it onto your work surface and knead in the asparagus, tomatoes, cheese and basil until well incorporated into the dough. You might find you have to knead the dough with a little extra flour as the additions can make it a little more wet and sticky
  11. Form the dough into a rough rugby ball or oval shape and gently lift into your prepared tin
  12. Cover with a t-towel and leave this to prove again until doubled in size - it should come close to reaching the top of the tin. When it's almost there, preheat your oven to 200 Fan / 200 C / 425 F / Gas 7
  13. Bake the loaf for 35-40 minutes until lightly golden. To ensure it's cooked you can (very carefully) remove the loaf from the tin and tap the base - if it's cooked it will sound hollow. If not just return to the oven until cooked
  14. This bread is just as lovely warm as it is cold - it makes great sandwiches and freezes really well. The only thing we've not tried yet is toasting it (let me know if you do!!)

Recipe by The Cook & Him at https://thecookandhim.com/recipes/asparagus-and-sun-dried-tomato-bread/