Schinken im Brotteig (Swiss-style ham in bread)

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Difficulty

Easy đź‘Ś
20
min.
Preparation
40
min.
Baking
90
min.
Resting

Ingredients

Servings:-8+
1 kg whole nut ham
30 g fresh yeast
300 ml water (warm)
50 ml olive oil
600 g flour
1 tsp salt
1 tsp sugar
1 clove garlic
8 sprigs thyme
4 sprigs rosemary
4 tbsp spicy mustard
2 tbsp honey
salt
pepper
flour (for dusting)
spicy mustard (for serving)
Metric
Imperial

Utensils

  • 2 bowls
  • whisk
  • hand mixer with dough hook
  • kitchen towel
  • cutting board
  • knife
  • oven
  • rolling pin
  • pastry brush
  • bench scraper
  • parchment paper
  • baking sheet

Nutrition per serving

Cal
509
Protein
36g
Fat
14g
Carb
60g

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.
  • 30 fresh yeast
  • 300 ml water (warm)
  • 50 ml olive oil
  • 600 flour
  • 1 tsp salt
  • 1 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.
  • 1 clove garlic
  • 8 sprigs thyme
  • 4 sprigs rosemary
  • 4 tbsp spicy mustard
  • 2 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.
  • 1 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!