There are few green veggies that bring rapture to so many in the spring as do asparagus.  I know there are a few of you foodies out there who don’t take kindly to this asparagus stalk but I enjoy them immensely and love finding new ways to present them at the table.

Our kitchen of the month, Lien, gave us an asparagus celebration.  You’ll find the recipe at her kitchen table:  RECIPE HERE.  I enjoyed baking this bread twice using half whole wheat flour both times.  I didn’t have rocket.  Lien suggested spinach and some pepper to make up for the rocket.  I used spinach and some Aleppo pepper - so spot on.

I think you’ll find this is in some ways a very simple and straightforward bread. 

You won’t find yourself tied in knots or playing with starters. 

You will find yourself with a kneading challenge when you start adding the asparagus to the dough. 

The challenge and the learning that come with this dough are so worth the fresh loaf coming from your oven.

Learning to bake bread is so much about just that:  Baking bread. 

All kinds of breads.  Over and over.  Learning the touch. 

Experiencing the dough coming together. 

Experiencing sticky turning to tacky and tacky to silky. 

And kneading it again. 

Try this one.  There is a reward in learning and experiencing not just a loaf of bread.

If you want to be a Bread Baking Buddy and earn the badge for same, check out Lien’s post for dates and how to’s and tuck another loaf of experience under your belt.

This goes to Susan at WildYeast for her weekly Yeast Spotting.  I’ve come to look at the weekly Yeast Spotting as a delightful trip to a Bakery Wonderland!  If you’re not familiar with Susan and Yeast Spotting, it’s explained here.