There is plenty of green in this bread from the asparagus and from arugula (although I substituted Swiss chard because my garden is producing so much of it I have to use it where ever I can!) but what ties the flavors together is the walnuts. It makes two smallish loaves of a very moist and tender, flavorful and pretty bread.
While it was still a little warm from the oven I cut a slice and gave it to Sweetie. He made appreciative noises, so I asked for a bite. After I took the bite I started to move away from Sweetie and he reminded me that he was only giving me a bite...he really wanted to finish that slice...and about half the loaf with dinner!
One of the things I missed during my travels in May was making bread. Since I've been back it's been hard to find the time, so it was a real pleasure to have my hands in yeast dough again. Don't expect that all of the non-dough ingredients will be totally encased in the dough once it has baked. Having the odd little bit of asparagus or chard peeking out is part of the pleasure for me.
Do give this recipe a try. If you have a stand mixer to do the kneading, it is a simple recipe. The veggies are basically blanched, drained, and chopped. The rest is pretty fun and the results are spectacular!
This is my entry for this week in Susan's event Yeastspotting at Wild Yeast. If you check out last week's entries you will see at least one loaf of this outstanding seasonal bread. You can also visit all of the Babes's sites using the links on Lein's blog.
Want to be a Buddy, too? Lein tells you how and you still have time...the deadline is June 26th!
On the home front, please keep our dear Bakers Dog Xam in your thoughts. He had surgery on Monday for a glandular infection, but will be seeing the vet on Thursday to see if there are other things wrong. Took him on his first walk this week today and he seemed fine if a bit slower than usual. Fingers and toes crossed that the surgery took care of it all.