Sauerkraut bread with Obatzda

Name: Sauerkraut bread with Obatzda
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: -1
Ingredients: 1 cube (42 g) fresh yeast; 1 TEASPOON Sugar; 600 g Wholemeal wheat flour; 1 can(s) (314 ml) Sauerkraut; 50 g Diced ham; 1-2 TEASPOONS Caraway seeds; 2 TEASPOONS salt, cayenne pepper; 250 g Camembert; 1 medium onion; 100 g Low-fat curd; 2-3 TABLESPOONS soft butter; 7-10 Tbsp Chives; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: -1

1 cube (42 g) fresh yeast
1 TEASPOON Sugar
600 g Wholemeal wheat flour
1 can(s) (314 ml) Sauerkraut
50 g Diced ham
1-2 TEASPOONS Caraway seeds
2 TEASPOONS salt, cayenne pepper
250 g Camembert
1 medium onion
100 g Low-fat curd
2-3 TABLESPOONS soft butter
7-10 Tbsp Chives
baking paper

Directions

1
Crumble the yeast and dissolve with sugar in 100 ml of lukewarm water. Put the flour in a bowl and make a depression in the middle. Pour in the yeast mixture. Mix with some flour from the edge to the pre-dough and let it rise covered in a warm place for about 20 minutes
2
Squeeze the sauerkraut well and chop coarsely. Fry the ham in a pan without fat. Steam sauerkraut and caraway for about 5 minutes. Cooling
3
Add approx. 300 ml lukewarm water, sauerkraut and salt to the pre-dough and knead everything with the dough hooks of the hand mixer to a tough dough. Cover and leave to rise for approx. 30 minutes
4
Knead the dough again, cut in half and form 2 round loaves. Leave to rise for approx. 30 minutes on a baking tray lined with baking paper. Then bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 50-60 minutes (for a nice crust, place a bowl with water on top). Let the bread cool down
5
Cut the cheese into small pieces. Peel and chop onion. Knead both with quark and butter, season with salt and pepper. Wash and finely chop the chives and sprinkle them over the onion. Serve with bread