Schinken im Brotteig (Swiss-style ham in bread)

Schinken im Brotteig (Swiss-style ham in bread)

Based on 3 ratings
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Difficulty
Easy 👌
Preparation
20 min
Baking
40 min
Resting
90 min

Ingredients

2Servings
MetricImperial
¼ kg
whole nut ham
g
fresh yeast
75 ml
water (warm)
12½ ml
olive oil
150 g
flour
¼ tsp
salt
¼ tsp
sugar
¼ clove
garlic
2 sprigs
thyme
1 sprigs
rosemary
1 tbsp
spicy mustard
½ tbsp
honey
salt
pepper
flour (for dusting)
spicy mustard (for serving)

Utensils

bowl, whisk, hand mixer with dough hook, kitchen towel, cutting board, knife, bowl (small), oven, rolling pin, pastry brush, bench scraper, parchment paper, baking sheet

Nutrition per serving

Cal509
Fat14 g
Protein36 g
Carb60 g
  • Step 1/4

    For the yeast dough whisk fresh yeast with water and olive oil. Add flour, salt, and sugar. Knead together with a hand mixer with dough hooks until a dough forms. Knead with your hand for approx. 2 min. Cover with a clean kitchen towel and let rest for approx. 1 hr.
    • g fresh yeast
    • 75 ml water (warm)
    • 12½ ml olive oil
    • 150 g flour
    • ¼ tsp salt
    • ¼ tsp sugar
    • bowl
    • whisk
    • hand mixer with dough hook
    • kitchen towel

    For the yeast dough whisk fresh yeast with water and olive oil. Add flour, salt, and sugar. Knead together with a hand mixer with dough hooks until a dough forms. Knead with your hand for approx. 2 min. Cover with a clean kitchen towel and let rest for approx. 1 hr.

  • Step 2/4

    Chop garlic, thyme, and rosemary. Mix mustard, honey, rosemary, thyme, garlic, and season with salt and pepper.
    • ¼ clove garlic
    • 2 sprigs thyme
    • 1 sprigs rosemary
    • 1 tbsp spicy mustard
    • ½ tbsp honey
    • salt
    • pepper
    • cutting board
    • knife
    • bowl (small)

    Chop garlic, thyme, and rosemary. Mix mustard, honey, rosemary, thyme, garlic, and season with salt and pepper.

  • Step 3/4

    Preheat the oven to 165°C/325°F. Roll out the bread dough on a floured work surface. Put the ham on top and brush with the mustard-herb mixture. Use a bench scraper to help you wrap the ham in the dough. Place on a parchment paper-lined baking sheet and let rest for approx. 30 min., then bake for approx. 40 min.
    • ¼ kg whole nut ham
    • flour (for dusting)
    • oven
    • rolling pin
    • pastry brush
    • bench scraper
    • parchment paper
    • baking sheet

    Preheat the oven to 165°C/325°F. Roll out the bread dough on a floured work surface. Put the ham on top and brush with the mustard-herb mixture. Use a bench scraper to help you wrap the ham in the dough. Place on a parchment paper-lined baking sheet and let rest for approx. 30 min., then bake for approx. 40 min.

  • Step 4/4

    Let cool at least 30 min. before slicing and serving. Enjoy!
    • spicy mustard (for serving)

    Let cool at least 30 min. before slicing and serving. Enjoy!

  • Enjoy your meal!

    Schinken im Brotteig (Swiss-style ham in bread)

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