Kasseler in bread dough

Ingredients for 2 servings:

• 1 cube of fresh yeast
• 200 g wheat flour
• 100 g wholemeal flour
• 2 tbsp milk
• 2 tbsp water
• 1 piece(s) Kasseler, 400 – 500 g
• 100 g lamb’s lettuce
• 1 tsp salt
• 3 tsp sugar
• pepper, black
• ½ tsp curry powder
• n. B. vinegar
• n. B. Oil
• n. B. water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

hearty meal

Crumble the yeast and mix with lukewarm water and milk until smooth. Combine the flours, mix with the salt, place a heap on a work surface, and make a well in the center. Pour the mixed yeast into the well and cover with a little flour. Let the pre-dough rise until the surface cracks. Then gradually pour a little lukewarm water into the well, working in the flour from the center outwards. Knead the dough vigorously until it is smooth and pliable. Form the dough into a ball, cut a cross in the middle, dust with flour, and cover with a cloth in a warm place until it has roughly doubled in size. Note: You can also make the dough in a food processor; it works perfectly. In the meantime, fry the smoked pork loin lightly on all sides. After the dough has risen for about 2 hours, roll it out so that you can wrap the smoked pork loin around it. Make sure the dough is well sealed, otherwise the juices from the smoked pork loin may leak out. If necessary, make a small cross-shaped cut in the top of the dough to create a nice crust. Place the loaf with the smoked pork on a baking sheet lined with baking paper and bake in the oven on the second rack from the bottom at 180-190°C (top/bottom heat) for about 50 minutes. Tip: Brush the bread with a little water every now and then to make it crispier. Cut the finished bread with an electric knife or a bread knife and serve. Lamb’s lettuce goes perfectly with it. Wash the lamb’s lettuce and toss it with the dressing.