John Myers
Rustic Ham and Herb Parisettes (no Knead)
The perfect rustic ham and herb parisettes (no knead) recipe with a picture and simple step-by-step instructions.
Optional
- 300 g Dinekel flour type 1050
- 250 g Yogurt 3.5%
- 100 g Water cold
- 1 tbsp Honey
- 200 g Boiled sauerkraut
- 50 g Ham cubes (e.g. Katenschinken)
- 15 g Salt
- 15 g Yeast fresh
- 2 tbsp Vinegar
- 1 Pc. Egg size L.
- 1 tsp Caraway seed
- Weigh and mix the water with the yoghurt. Mix the yeast and add the honey. Weigh out the flour and mix with a mixing spoon. Then mix in the cabbage, the diced ham, the vinegar and the salt. At the end add the egg. An indication of the amount of liquid depends on how moist the sauerkraut is. If necessary, a little more water must be added. The ham cubes can also be left out.
- If you can’t get through with the mixing spoon, knead with your hand until the dough is smooth. Let stand for at least 2 hours at room temperature, stretching and folding again 3 times. Place in the refrigerator for 16 hours.
- After this time, take it out of the refrigerator and divide the dough into eight parts. Shape mini baguettes and leave to rest on a baking sheet lined with baking paper for another half an hour. Optionally, you can moisten them at this point and sprinkle with caraway seeds, then it will be even more rustic. Preheat the oven to 225 ° C fan oven. Cut into the rolls and put them in the oven. Bake for 10 minutes with steam. Then open the oven door and let off steam. Reduce the heat to 210 ° C top / bottom heat. Bake for another 25 – 30 minutes, depending on the degree of browning you want. Take out of the oven and sprinkle with water.
- The recipe is an adaptation of a muffin recipe with sauerkraut. I thought “Try what it tastes like as a roll”. I didn’t have particularly high expectations. It would never have landed on the cookable if the result had met my initial expectations. However, I was surprised by a crispy crust and a fine moist crumb – which is attributable to the sauerkraut. The mildly sour taste is also reminiscent of sourdough, although this time none was in it. It is not necessarily suitable as a jam bun. But the next time I cook sauerkraut, I’ll cook a little more.
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