Schinken im Brotteig (Swiss-style ham in bread)

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!