Farmer's bread roulade with ham, cheese and grapes

Ingredients for 8 servings:

• Dough for a 750 g farmer’s bread to make yourself or get from the baker
• Flour for the work surface
• 175 g Edam cheese, sliced
• 200 g cooked ham (6 slices)
• 100 g smoked ham (6 slices)
• 100 g grapes, blue, halved, pitted

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

Briefly knead the risen bread dough again on a floured work surface and roll it out into a 30 x 40 cm rectangle. Sprinkle 1/3 of the cheese on top, leaving 2 cm free around the edges. Place the cooked ham over the cheese, sprinkle with grapes and half of the remaining cheese. Place the cured ham on top of the cheese and sprinkle with the remaining cheese. Fold the shorter edges of the dough over the filling, roll the dough up from the longer side, and press the ends together firmly. Place the bread on a baking sheet lined with baking paper, make eight diagonal cuts 3 cm deep across the surface. Cover the bread with a cloth and let it rise again in a warm place until it has visibly increased in size. Preheat oven to 240 °C (top/bottom heat). Bake the bread roll. After 5 minutes, reduce the temperature to 200 °C and bake for a further 45 minutes. After baking, immediately remove the bread from the baking sheet and let it cool on a wire rack. Slice the cold bread and warm it briefly in the oven if desired.