Kasseler in bread dough with apple-horseradish cream

Name: Kasseler in bread dough with apple-horseradish cream
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 7
Ingredients: 1-2 Carrots; 1 Onion; 1 Bay leaf; 2-3 Cloves; 1 TEASPOON black peppercorns; 1.5-1.7 kg Kasseler cutlet (released, boneless); 1/2 cube (21 g) fresh yeast; 7-10 Tbsp 250 m wheat beer; 1/2 (500 g) Baking mix for crusty bread; 2-3 TABLESPOONS Milk; 1 (150 g) Little red apple; 1 (approx. 30 g) Spring onion; 1-2 TABLESPOONS Lemon juice; 200 g Whipped cream; 50 g grated horseradish from the jar; 7-10 Tbsp Salt; 7-10 Tbsp some salad leaves, parsley and possibly 1 apple slice to garnish; 7-10 Tbsp Flour; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 7

1-2 Carrots
1 Onion
1 Bay leaf
2-3 Cloves
1 TEASPOON black peppercorns
1.5-1.7 kg Kasseler cutlet (released, boneless)
1/2 cube (21 g) fresh yeast
7-10 Tbsp 250 m wheat beer
1/2 (500 g) Baking mix for crusty bread
2-3 TABLESPOONS Milk
1 (150 g) Little red apple
1 (approx. 30 g) Spring onion
1-2 TABLESPOONS Lemon juice
200 g Whipped cream
50 g grated horseradish from the jar
7-10 Tbsp Salt
7-10 Tbsp some salad leaves, parsley and possibly 1 apple slice to garnish
7-10 Tbsp Flour
baking paper

Directions

1
Wash, peel and cut the carrots into larger pieces. Peel and quarter the onion. Add plenty of water in a large pot or roasting pan. Add carrots, onion, bay leaf, cloves and peppercorns. Bring to the boil, add the smoked pork loin, cover and simmer at medium heat for about 35 minutes. Remove the smoked pork loin, drain well and allow to cool. Dissolve yeast in 100 ml lukewarm water and add the beer. Add the baking mixture and knead with the dough hooks of the hand mixer on the highest setting for about 3 minutes. Cover the dough and let it rise in a warm place for about 30 minutes. Roll out approx. 2/3 of the dough on a floured work surface to a large rectangle and fold in the pork loin. Brush the edges of the dough with water, press down well and place the roast on a baking tray lined with baking paper with the dough seam facing downwards. Roll out 3 thin strands of the remaining dough and braid into a plait. Moisten the bread with a little water and lay the plait lengthwise on the bread. Press down well and let it rise for another 20-30 minutes. Brush the bread with milk and bake in the preheated oven, 2nd shelf from below (electric oven: 225 ° C/ gas: level 4) for 15 minutes. Then turn the oven down (electric oven: 200 °C/ gas: level 3) and bake for another 20-25 minutes. In the meantime, wash the apple, cut it in half and cut out the core. Clean and wash the spring onion and cut it into very fine rings. Grate apple and mix with lemon juice. Whip cream until semi-stiff and mix with horseradish, grated apple and spring onion, except for a little bit for sprinkling. Season with salt and arrange in a bowl. Sprinkle with remaining apple and spring onions. Wash and drain the salad and parsley. Take the roast out of the oven and let it rest for about 10 minutes. Then cut into slices and arrange on a plate with salad and parsley. Garnish as you like with a slice of apple. Add apple-horseradish cream extra
2
With 8 people:
3
Waiting time approx. 40 minutes