Savoury Vegan Bread with asparagus, dried tomatoes and almonds

I wanted to make a savoury vegan bread. Many savoury bread recipes have cheese as an ingredient.

Based on this recipe but omitted the cheese and replaced walnuts with almonds. Used olive oil.
https://www.asdagoodliving.co.uk/food/recipes/tomato-asparagus-loaf



About 500g bread flour
2 tsp instant
2 tsp salt
1 tsp sugar
About 150g Thai asparagus - sautéed and chopped, kept a few shoots for decor
Dried tomatoes - oven baked from 500g fresh tomatoes
Chopped walnuts - used what was left in snack container - with skin/peel on - next time, should use nuts without peel
2 tbsp olive oil
Water as needed

Made dried tomatoes from Malaysian tomatoes - 500g reduces a lot. Supposed to be by 7 times. Takes a long time - at least 3 hours at 150° - 170° C. Need to turn as well.

Oven dried tomatoes. Tasty. Not as good and professionally done as the store-bought ones but much cheaper.

Had a lot of almonds!

The initial mix. Added water as needed. Hmm could have made the dough more sloppy ..

Placed this dough in the fridge for a few hours as I was going out. 3-10pm

Not a good rise after 7 hours in the fridge - not enough moisture .. temperature too low?

Shaped into 3 loaves.

Left the 2nd rise of these loaves at room temperature - overnight. 11pm till 6am next day - decent rise.

Baking all three loaves at 230°C for 15mins, then reduced to 180°C for 35-40mins.

Asparagus shoots as decoration .. crunchy sticks!

Nice savoury slice -tasted more of the almonds and tomatoes than asparagus.