Feta-salami wholemeal bread

Ingredients for 1 servings:

• 300 g wholemeal rye flour
• 200 g wholemeal spelt flour
• 1 cube of yeast
• 1 tsp sugar
• 100 ml milk
• 400 ml water
• 2 tsp salt
• 2 tbsp balsamic vinegar
• 100 g feta cheese
• 100 g salami or bacon

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Use the milk at room temperature or warm it to 30-35°C. Crumble the yeast into the warm milk, add 1 teaspoon of sugar, and set aside for a few minutes until the yeast has risen. In the meantime, combine the two types of flour, salt, balsamic vinegar, water, and yeast mixture in a mixing bowl and mix with the dough hook of a hand mixer until a soft dough forms. Cut the salami and feta cheese into small cubes and carefully fold in. Pour the dough into a 30 x 11 cm loaf pan lined with baking paper, place in a cold, unheated oven, and bake on the middle rack at 200°C or 180°C fan-assisted for 55-60 minutes. After 10-15 minutes of baking, score the top of the bread lengthwise to help it rise. Allow the bread to cool completely before slicing. Using half of the bread dough, you can also bake 12 rolls in a muffin tin. Baking time is approximately 25-30 minutes. Be sure to line the muffin tin with baking paper or use a silicone mold, otherwise the rolls won’t pop out. The bread can also be baked with herbs, bacon, onions, or cheese cubes.