Dresden hand bread

Ingredients for 1 servings:

• 300 g wheat flour
• 200 g rye flour
• 1 packet of dry yeast
• 350 ml water
• 250 g cheese (Gouda), grated
• 4 handfuls of mushrooms or bacon
• 1 cup sour cream
• 1 handful of spring onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

similar to the Christmas market or festival

Mix the flour, yeast, and water in the bread maker and let it rise for at least 1.5 hours, preferably 3 hours. Roll out the dough into a rectangle, about 1 cm thick and about 20 cm wide, and the length depends on the dough size. Place the rolled out dough on a baking sheet. Cover the left side of the dough with cheese and mushrooms or bacon. When adding the toppings, make sure to leave a few centimeters free on the left, top, and bottom edges so that the bread can be easily closed and the individual pieces can be easily separated. Make four piles each of cheese, ingredients, and then more cheese on the left half of the bread. Don’t be too sparing with the cheese. If you like it spicy, I recommend sprinkling a few peppercorns over the mushrooms. First place the right half of the bread over the covered side, then press the left edge over the folded half. Then fold the ends upwards and seal everything tightly, like a calzone pizza, so that no cheese can leak out at the end. Now carefully press down the gaps between the cheese mounds. Bake the bread in a preheated oven at 220°C for about 40 minutes. When the bread starts to develop reddish-brown spots, it’s done. Finally, spread a dollop of sour cream and a few spring onions over each slice, then break the pieces apart, applying plenty of pressure at the thinner parts.