Bread with Cheese- Turkey Ham Filling

Ingredients

• 600 g spelt whole wheat flour
• 1 cube yeast
• 1 tbsp honey
• 4 tbsp rapeseed oil
• 200 g Emmental cheese
• 350 g turkey ham
• 0.5 bunch Parsley
• 1 egg
• 3 tbsp spelt semolina
• 3 tbsp crème fraîche
• Pepper
• 80 g rolled oats

Instructions

1. 1.

   Sift the flour into a large bowl, make a well in the center. Add the yeast with honey and 150 ml lukewarm water to the well, sprinkle some flour on the edges and cover the pre‑starter; let it rise for about 10 minutes.

2. 2.

   Add about 100 ml lukewarm water, 1 tbsp salt and oil to the pre‑starter. Mix all ingredients into a smooth dough with a hand mixer’s kneading hooks. Cover with a damp kitchen towel and let rise at room temperature for about an hour.

3. 3.

   Grate the cheese and cube the ham; mix together. Wash the parsley, dry it and chop the leaves. Beat in the egg, semolina and crème fraîche, then season the mixture with salt, pepper and parsley.

4. 4.

   Roll the dough on a floured surface into a rectangle of roughly 50 × 40 cm. Spread the filling on a rectangle of about 20 × 25 cm. Fold the sides over so that the ends meet in the middle of the loaf. Press the dough ends together firmly and let the loaf rest for another 15 minutes.

5. 5.

   Brush the loaf with water and sprinkle rolled oats on top. Place it on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 45–55 minutes until golden brown. Remove, let cool completely, then cut into pieces and serve with wooden sticks.