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Onion and Ham Bread

5 from 2 votes
Total Time 2 hrs 15 mins
Course Dinner
Cuisine European
Servings 8 people
Calories 156 kcal

Ingredients
 

  • 300 g Wheat flour
  • 300 g Spelt flour
  • 1 tsp Salt
  • 0,5 cube Yeast, 21 g
  • 1 tsp Sugar
  • 120 ml Water warm
  • 180 ml Milk warm
  • 2 tsp Walnut oil
  • 4 tbsp Roasted onions
  • 3 tbsp Diced Kat ham
  • 2 tbsp Frozen chives
  • 1 tsp Gyros spice

Instructions
 

  • Mix both types of flour and salt in a bowl. Make a well in the flour, pour some warm water. Crush the yeast and dissolve it together with the sugar in the water. Mix with a little flour and let stand for about 5 minutes.
  • Add the remaining water, milk, walnut oil, roasted onions, ham, chives and gyros spice to the flour-yeast mixture and knead all the ingredients together until you have a smooth dough. Shape the dough into a ball and leave it covered in a warm place for about 60 minutes, until the dough has roughly doubled.
  • Line a baking sheet with parchment paper. Divide the bread dough and shape it into two long loaves of bread. Place the loaves of bread decently on the baking sheet and cover and let rise for another 40 minutes in a warm place. Preheat the oven to 180 degrees approx. 15 minutes before the end of the time (top and bottom heat).
  • Place a fire-proof container with hot water on the bottom of the oven (ensures a nice crust, at the same time the bread does not dry out). Slightly cut the length of the bread in the middle and brush with a little water. Bake in the oven for about 30 minutes from the middle rack until the dough is lightly browned.
  • Fits on many occasions, with us a side dish to hearty lentil stew.

Nutrition

Serving: 100gCalories: 156kcalCarbohydrates: 31.3gProtein: 5.1gFat: 0.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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