Schinken im Brotteig (Swiss-style ham in bread)
Ingredients
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
Step 1/ 4
- 7½ 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
- 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
- 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
- spicy mustard (for serving)
Let cool at least 30 min. before slicing and serving. Enjoy!
Enjoy your meal!
Tags
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