Stuffed bread with honey-mustard dip

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Crumble the yeast in approx. 350 ml of lukewarm water and dissolve it while stirring. Briefly mix the yeast water and the baking mixture with the dough hooks of the hand mixer on a low setting, then knead to a smooth dough for approx. 3 minutes on the highest setting. Cover and allow to rise for approx. 15 minutes.

2. 2

   Meanwhile clean and wash the zucchini and peppers. Cut the paprika into thick slices. Cut the zucchini lengthwise into 3-4 mm thin slices. Peel garlic and cut into thin slices. Heat oil in a large, coated pan. Fry the bell peppers and zucchini in portions and while turning for about 5 minutes. Add garlic shortly before the end of the frying time. Season with salt and pepper, remove and place on kitchen roll. Clean, wash and pat dry the rocket

3. 3

   Roll out the dough into a rectangle (approx. 23 x 33 cm) on a work surface sprinkled with flour. Alternately cover the bottom half with paprika, cheese, ham, zucchini and rocket. Fold the upper layer of dough over the vegetables and press it down firmly. Shape into a loaf of bread. Lightly dust the bread with flour, place it on a baking tray lined with baking paper and let it rise again for about 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower shelf for about 1 hour. Take out and let cool down

4. 4

   Cut bread into thick slices. Mix honey and mustard well and serve with the bread slices

5. 5

   On 15 discs:

6. 6

   waiting time approx. 3 hours

Nutrition Facts

KCAL
180 kcal

CARBS
29 g

FATS
4 g

PROTEINS
6 g