Ingredients:
Bread (16 pieces):
- 300 ml milk
- 20 g fresh yeast
- 1 tbsp honey
- 250 g wholemeal flour
- 250 g plain flour
- 1 tbsp salt
- 50 g liquid butter
Wild garlic butter:
- 30 g wild garlic, finely chopped
- 2 tbsp rapeseed oil
- 100 g soft butter
- salt, pepper
Soup (4 portions):
- 150 g white asparagus
- 20 g butter
- 50 g onion
- 50 g potatoes
- 20 g celery
- 20 ml white wine
- 600 ml asparagus/vegetable stock
- 50 ml cream
- Salt, pepper, nutmeg
Preparation:
For the bread, mix the lukewarm milk, yeast and honey together. Add the flour, salt and butter and knead into a dough for approx. 5 minutes. Leave to rise in a warm place for approx. 30 minutes. In the meantime, prepare the wild garlic butter by mixing all the ingredients together. Roll out the risen dough and spread evenly with the wild garlic butter. Cut into squares and stack in a loaf tin. Leave the bread to rise again in the loaf tin for approx. 30 minutes. In the meantime, preheat the oven to 180 °C (top/bottom heat). Bake the bread for approx. 35 minutes.
Tip:
Decorate with milk foam and coloured ground pepper.
