Pull-apart bread from the grill

Ingredients for 4 servings:

• 500 g spelt flour, fine
• 1 cube of fresh yeast
• 250 ml water, lukewarm, approx.
• 1 tbsp olive oil
• 1 tsp salt
• 500 g mushrooms
• 150 g cooked ham
• 200 g cheese, grated, to taste
• 1 jar pesto, green

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

when it’s too hot for the oven

Knead the flour, yeast, olive oil, salt, and some of the water with the dough hook of a hand mixer, gradually adding more water (depending on how firm you want the dough). I usually need a little less water, but it depends on the flour. Cover the dough and let it rise for about 1 hour. Clean and dice the mushrooms, dice the ham (I used sliced ​​cooked ham, but you can also use raw ham or bacon, depending on your taste). Brown the mushrooms and add the ham. Let cool slightly. Divide the dough into 2 halves, roll out, spread with the pesto, sprinkle with cheese (I used Gouda), and top with the mushroom and ham mixture. Roll into strips about 10 cm wide and roll up starting from the short side. Fold in the middle and place in an oiled iron pan with the opening facing up. Repeat with the second half of the dough. Preheat the grill (my gas grill was between 170 and 190 degrees Celsius) and simply place the pan on it for about 20 minutes. You can vary the recipe with many things you’ve got in the fridge. We also added a quark dip.