Bread with Ham, Cucumbers and Tomatoes

Ingredients

• 0.5 cup sourdough starter
• 2 cups warm water
• 3.5 cups rye flour
• 1 packet dry yeast
• 0.25 cup warm water
• 2 tsp salt
• 3 cups wheat flour (add more if needed)
• olive oil
• 12 slices raw ham
• 0.5 cucumber
• 2 Tomatoes

Instructions

1. 1.

   Gently mix the sourdough base and 2 cups warm water in a large bowl. Stir in 1 cup rye flour. Cover with a cloth and let rise in a warm place for 1-2 days. Dissolve the yeast in ¼ cup warm water and stir into the dough along with the salt. Gradually fold in the remaining rye flour and wheat flour until a firm dough forms. Rest the dough for 10 to 15 minutes, then knead on a floured surface until smooth. Brush the dough with olive oil and let it rise again in a warm place for about 1 to 1½ hours until doubled in volume.

2. 2.

   Preheat the oven to 190°C (375°F).

3. 3.

   Divide the dough into two halves and shape each half into a ball. Roll each ball into a flat disk about 2.5 cm thick. Press a hole in the center and enlarge it to about 5 cm. Sprinkle the loaves with a little rye flour before baking, then place them on a lightly greased baking sheet. Prick the surface several times with a fork. Cover with a cloth and let rise for another 30 minutes. Bake at medium heat for about 45 minutes or until the loaves are lightly browned.

4. 4.

   Serve topped with ham, cucumbers and tomatoes as desired.