Tomato and ham sandwich

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix both flours well with the dry yeast. Add salt, vinegar and 350 ml lukewarm water and knead to a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 45 minutes. In the meantime, chop the walnuts coarsely. Roast them with the pine and sunflower seeds in a pan without fat, take them out.

2. 2

   Cut ham and dried tomatoes into cubes. Knead prepared ingredients into the dough. Form an oblong loaf and place it on a baking tray lined with baking paper. Cut the bread several times at an angle. Let it rise again for another 15 minutes. Brush with water and dust with some flour. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes. Turn down the temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake for another 35 minutes. Cover if necessary after 20 minutes baking time.

3. 3

   Let it rise again for another 15 minutes. Brush with water and dust with some flour. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes. Turn down the temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake for another 35 minutes. Cover if necessary after 20 minutes baking time. Let it cool down

4. 4

   45 minutes waiting time

Nutrition Facts

KCAL
180 kcal

CARBS
21 g

FATS
8 g

PROTEINS
6 g