Are you in the mood for something tasty, fragrant and irresistible? Try this bread loaf with sausage and asparagus, perfect for a snack or to bring cheers to a meal.
You can also replace the asparagus with another seasonal vegetable, making sure to cook it lightly before inserting it into the bread, as baking it inside the dough may not be enough to get it perfectly cooked.
Use this dough also to make delicious gluten-free wholemeal rolls: they will be perfect for stuffing later or for scooping up the sauce in a meat dish, such as Gulash.
Bread loaf with sausage and asparagus
34g carbohydrates per 100g
Ingredients for the dough
- 420g flour mix for bread, brand Nutrifree**
- 350g water
- 60g buckwheat flour*
- 40g extra virgin olive oil
- 12g brewer’s yeast
- flour for dusting
- salt
Ingredients for stuffing
- 250g sausage*
- 200g fresh or frozen asparagus
- 100g white wine
- 70g caciotta-type cheese
- 1 egg
- 1 teaspoon of poppy seeds
- Poppy seeds
- lemon rind
- chili
- extra virgin olive oil
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Place the Nutrifree flour and buckwheat flour in a planetary mixer. Start mixing by pouring the water in which you have dissolved the brewer’s yeast. Mix for a few minutes, then add the extra virgin olive oil and continue mixing for at least 5 minutes at medium speed. Finally add salt, mix for another 2-3 minutes, then place the dough on a Teflon cutting board lightly dusted with rice flour and let it rest for the time needed to prepare the filling.
- Place the asparagus in a non-stick pan with a little extra virgin olive oil and a pinch of salt and cook.
- Crumble the sausage in a non-stick pan and brown it with the fennel seeds; deglaze with white wine and when it has evaporated, season with a grating of lemon zest and a pinch of chilli pepper; cook then remove from the heat.
- Roll out the bread dough to form a rectangle of approximately 45 x 25cm. Lay the asparagus in the centre of the rectangle forming a horizontal strip up to about 2cm from the side edges, cover with the sausage and top with the pieces of caciotta cheese. Fold the rectangle in a wallet shape over the filling and seal the ends.
- Brush the loaf with beaten egg, sprinkle with poppy seeds and leave to rise in a warm place for about 2 hours or until doubled in volume.
- Bake in a convection oven preheated to 200°C for 50 minutes.
Version with gluten of Bread loaf with sausage and asparagus
Replace the Nutrifree flour with an equal amount of wheat flour and reduce the amount of water to obtain a firm dough.
