Riesling roast in bread dough

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Onions peel and halve. Put the roast ham, white wine, onions, bay leaves, peppercorns and cloves in a large pot. Fill up with water until the meat is covered and bring to the boil. Cover and cook over medium heat for 1 1/2 - 2 hours. In the meantime, clean, wash and cut the cabbage into strips for the white cabbage and sour cream salad. Bring the stock, vinegar, oil, a little salt and pepper to the boil briefly. Add hot marinade to the white cabbage and knead well with your hands.

2. 2

   Leave to soak for about 2 hours. Remove cooked meat from the pot, drain well and let it cool down a bit. In the meantime, put 325 ml of lukewarm water into a mixing bowl for the bread dough. Dissolve yeast in it, then add the baking mixture. Mix with the dough hooks of the hand mixer first at the lowest setting, then knead well at the highest setting for approx. 3 minutes. Cover the dough and let it rise in a warm place for about 30 minutes. Brush roast with mustard. Remove a small piece of the dough for garnishing. Roll out the rest of the dough to a thickness of approx. 1 cm, place the roast on top and wrap in the dough. Brush the edges of the dough with water and press together well. Place it with the seam side down on a baking tray lined with baking paper. Form the remaining dough into a thin roll, brush with water and place around the roast as a wreath. Press well and sprinkle with sunflower seeds. Let the roast rest in the bread dough for another 10-15 minutes.

3. 3

   Remove a small piece of the dough for garnishing. Roll out the rest of the dough to a thickness of approx. 1 cm, place the roast on top and wrap in the dough. Brush the edges of the dough with water and press together well. Place it with the seam side down on a baking tray lined with baking paper. Form the remaining dough into a thin roll, brush with water and place around the roast as a wreath. Press well and sprinkle with sunflower seeds. Let the roast rest in the bread dough for another 10-15 minutes. Then brush with lukewarm water and dust with flour. Bake in the preheated oven, lowest shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. In the meantime, wash the chives, parsley and dill for the salad and pat dry. Chop parsley, chop chives and dill finely. Mix sour cream and herbs into the coleslaw and season with salt and pepper. Slice the roast hot or cold and garnish with parsley, thyme and laurel. Add the coleslaw

4. 4

   Then brush with lukewarm water and dust with flour. Bake in the preheated oven, lowest shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. In the meantime, wash the chives, parsley and dill for the salad and pat dry. Chop parsley, chop chives and dill finely. Mix sour cream and herbs into the coleslaw and season with salt and pepper. Slice the roast hot or cold and garnish with parsley, thyme and laurel. Add the coleslaw

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
580 kcal

CARBS
46 g

FATS
15 g

PROTEINS
64 g