Smoked pork in bread dough and apple and horseradish

Ingredients for 6 servings:

• 2 carrots
• 1 onion(s)
• 1 bay leaf
• 3 cloves
• 1 tsp black peppercorns
• 1 ½ kg smoked pork chop, boned
• ½ cube of fresh yeast
• 250 ml beer (wheat beer)
• ½ pack of ready-made mix (baking mix), for crusty bread (500 g)
• 3 tbsp milk
• 1 apple
• 50 g horseradish (jar)
• 200 g whipped cream
• lemon juice
• 2 spring onions

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Simmer the smoked pork with carrots, onion, bay leaf, cloves, and pepper in plenty of water for about 35 minutes. Drain the meat and let it cool. Dissolve the yeast in 100 ml of lukewarm water. Add the beer and baking mix. Knead everything well. Cover and let it rise in a warm place for about 30 minutes. Roll out about 2/3 of the dough into a rectangle. Wrap the meat in it. Brush the edges of the dough with water and press down firmly. Place on a greased baking sheet. Roll the remaining dough into 3 strands and braid it. Place this braid on top of the bread and press down gently. Let it rise for another 30 minutes. Brush the bread with milk and bake in the preheated oven on the second rack from the bottom (electric oven: 225°C / fan: 200°C) for 15 minutes. Reduce the oven temperature by 25°C and bake for another 20-25 minutes. Let rest in the turned-off oven for about 10 minutes. Then slice. This is delicious with apple and horseradish cream. Whip the cream, not too stiff. Grate the apple and slice the spring onions. Fold into the cream along with the horseradish and lemon juice.