Kasseler in bread dough

Ingredients for 4 servings:

• 500 g baking mix for farmhouse bread
• 800 g smoked pork, boneless
• 1 tbsp mustard
• 1 egg(s)
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Prepare the bread dough according to the package instructions and let it rise. Mix the mustard with a little pepper, spread the smoked pork with the mustard. Roll out the dough and place the smoked pork on the dough. Separate the egg and brush the edges of the dough with the egg white. Wrap the dough around the smoked pork and press down firmly, with the seal side facing down so it doesn’t open again. Let it rise for another 15 minutes, about. Make a hole in the top of the dough, possibly covering it with aluminum foil (like a chimney) to allow steam to escape. Whisk the egg yolk and brush it over the dough. Bake in a preheated oven at 200 degrees Celsius (gas mark 3) for about 45-50 minutes. Serve with potato salad or pasta salad.