Riesling ham in bread dough

Name: Riesling ham in bread dough
Cook time: 3 h
Total time: 3 h
Yield: 11
Ingredients: 2 kg cured pork ham (may be ordered in advance); 1/2 l Palatinate Riesling wine; 2 medium-sized onions; 2 Bay leaves; 1 TABLESPOON black peppercorns; 3 Cloves; 1/2 cube (21 g) fresh yeast; 500 g Bread Baking Mix; 7-10 Tbsp crusty bread/farmer's bread, flour; 1-2 TABLESPOONS medium hot mustard; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 11

2 kg cured pork ham (may be ordered in advance)
1/2 l Palatinate Riesling wine
2 medium-sized onions
2 Bay leaves
1 TABLESPOON black peppercorns
3 Cloves
1/2 cube (21 g) fresh yeast
500 g Bread Baking Mix
7-10 Tbsp crusty bread/farmer's bread, flour
1-2 TABLESPOONS medium hot mustard
baking paper

Directions

1
Put the meat and wine in a large pot. Cover with water. Peel onions, cut them into quarters and add the spices. Bring to the boil, cover and cook for 1 1/2-13/4 hours. Let cool down a little bit
2
Dissolve yeast in 300 ml of lukewarm water. Add baking mixture. Mix briefly with the dough hooks on a low setting. Then knead for 3 minutes at highest setting until smooth. Cover and leave to rise in a warm place for 30 minutes
3
Roll out the dough rectangularly (approx. 30 x 40 cm) on flour, except for something for decoration. Spread with mustard. Whip the meat into the dough. Place on a baking tray covered with baking paper. Brush with water. Form the rest of the dough into rolls and twist into cords. Decorate roast with it. Dust with flour. Bake in the preheated oven (electric oven: 200 °C/circulating air:175 °C/gas: level 3) for 35-40 minutes