I got this recipe out of a Newspaper last year. It’s a variation of a classical Swiss holiday dish. We love it so much though, that every now and then T. and I prepare it no matter what season it is. Besides, it feeds us at least two days. 🙂
This is what it looks like in the end, just to give you an idea.
Ingredients for the bread:
- 750 g whole wheat flour or mixed half-and-half with all-purpose flour
- 2 tsp salt
- 1 tsp gingerbread spice (2 works, too, depending on how intense you like the spice flavour)
- 30 g yeast (I use 1 1/2 packets of dried yeast)
- 2 tbsp liquid honey
- approx. 500 ml water, lukewarm
Personally, I simply dump all the ingredients for the dough into my breadbaking machine, choose the program for dough and let the machine do all the work. Have I mentioned lately how much I love my breadmaker?
Of course you can prepare the dough the traditional way, combine all the ingredients and knead until you have a soft, even dough and let it rest for about one hour.
Ingredients for the filling:
- 75 g bacon cubes
- 2 onions, finely cubed
- 2 apples, in rough pieces
- 3 tbsp white wine or alternatively veggie broth
- salt, pepper
- 1 pre-cooked, vacuumed ham or a similar piece of pre-cooked, maybe lightly smoked meat
Roast the bacon, onions and apples in a pan. Add the wine or broth and let it simmer. Add salt and pepper to taste. It’s done when all the liquid has evaporated. Turn off the heat and set aside.
That was the easy part. Now, for the tricky part, that’s what T. always has to do – he’s a baker, so he really knows how to handle dough. 😉 Roll out the dough, approx. like in the picture below. It should not be rolled out too thin. Remember, you wrap a lot of filling and meat in there!
Then, add the filling and the ham like that:
Then pull the dough over the ham carefully, like you would wrap a present. Press the edges together and then put it upside down on a baking sheet. Carefully add some cuts (not too deep!) to the dough.
Put in the pre-heated oven (200° Celsius) for approx. 50 minutes. Depending on your oven you need to give it a couple of more minutes until it’s done, but it’s safe to check after 50 minutes.
Carefully cut off the top for serving and then slice the ham and the bread. This can be served together with salad, but we usually eat it just like that and add only a bit of mustard to the ham.
It tastes great warm and cold and usually we munch on it the next day in front of our computers when we’re playing WoW.
True, this dish takes some time to prepare, but it’s absolutely worth it. The juices from the Ham and the filling seep into the bread and give it a unique and fantastic flavour.
Besides – as mentioned before, it feeds us a long time. 😉