Asparagus, Feta and Prosciutto Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,576 cal. | (170 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 187 g | (161 %) | ||
| Carbohydrates | 319 g | (213 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 19.3 g | (64 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 35.2 mg | (293 %) | ||
| Vitamin K | 115.1 μg | (192 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 55.9 mg | (466 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 1,288 μg | (429 %) | ||
| Pantothenic acid | 7.5 mg | (125 %) | ||
| Biotin | 91.7 μg | (204 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 3,069 mg | (77 %) | ||
| Calcium | 1,351 mg | (135 %) | ||
| Magnesium | 275 mg | (92 %) | ||
| Iron | 12.9 mg | (86 %) | ||
| Iodine | 167 μg | (84 %) | ||
| Zinc | 18 mg | (225 %) | ||
| Saturated fatty acids | 84.8 g | |||
| Uric acid | 485 mg | |||
| Cholesterol | 833 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- ½ cube Yeast (21 grams)
- ½ tsp sugar
- 175 milliliters lukewarm milk
- salt
- 50 grams soft butter
- 2 eggs
- 250 grams white Asparagus
- 1 handful Wild garlic
- 150 grams Prosciutto (in slices)
- 100 grams Feta
- 100 grams grated Cheese (such as Bergkäse)
- freshly ground peppers
- vegetable oil (for the mold)
Preparation steps
Put the flour in a bowl and make a well in the middle. Crumble the yeast into it and mix with the sugar, milk and a little flour. Cover and let rise for about 30 minutes in a warm place. Add 1 teaspoon salt, butter and egg to the flour mixture, and knead into a smooth dough that no longer sticks to the edges of the bowl. If necessary, add more milk or a little flour. Cover the dough and let rise for further 30 minutes in a warm place.
Peel the asparagus bars upto thirds. Cook the asparagus bars in salted water for about 8 minutes until al dente. Drain, rinse with cold water and pat dry.
Rinse the wild garlic, shake dry and coarsely chop the leaves. Cut the prosciutto into thin strips. Pat dry the feta and chop. Mix the feta with the cheese, asparagus, wild garlic and the prosciutto strips, and season with pepper and a little salt.
Knead the dough again well and knead in the asparagus-feta mixture. Place the dough into an oiled mold and let rise again for about 15 minutes.
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 1 hour (insert a toothpick to check for doneness).
Remove the mold from the oven, let it rest briefly and release the bread on a wire rack. Serve cool or warm.
