Tomato and ham bread with Hermanne dough

Name: Tomato and ham bread with Hermanne dough
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 100 g Walnut kernels; 60 g Pine nuts; 60 g Sunflower seeds; 100 g sliced boiled ham; 80 g dried tomatoes in oil; 350 g Rye flour (Type 1150); 150 g Wheat flour (Type 405); 1 package Dry yeast; 1 TEASPOON Salt; 1 1/2 TABLESPOONS Vinegar; 75 ml Edible oil; 1 Portion of Hermann dough; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

100 g Walnut kernels
60 g Pine nuts
60 g Sunflower seeds
100 g sliced boiled ham
80 g dried tomatoes in oil
350 g Rye flour (Type 1150)
150 g Wheat flour (Type 405)
1 package Dry yeast
1 TEASPOON Salt
1 1/2 TABLESPOONS Vinegar
75 ml Edible oil
1 Portion of Hermann dough
7-10 Tbsp Flour
baking paper

Directions

1
Coarsely chop the walnut kernels. Roast them with the pine and sunflower seeds in a pan without fat, let them cool down. Cut ham and dried tomatoes into small cubes. Mix both flours and yeast in a bowl.
2
Add salt, vinegar, oil, 275 ml lukewarm water, Hermann's dough, walnut, pine and sunflower seeds, ham and tomatoes and knead into a dough with the dough hooks of the hand mixer. Form an oblong loaf with well floured hands and place it on a baking tray lined with baking paper.
3
Cut the bread several times at an angle. Brush with water and dust with a little flour. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 90 minutes. Let them cool down.