Three kinds of party bread

Ingredients for 10 servings:

• 1 package baking mix, for farmer’s bread
• some salt
• 650 ml water (hand-warm)
• 75 g ham, raw, diced
• 3 tbsp cheese, heaped, Grana Padano (fairly young Padano and finely grated)
• 1 tbsp, sautéed oregano, dried
• 4 tomatoes, dried, pickled in oil
• 1 tbsp, sautéed oil (from the dried and pickled tomatoes)
• 3 tbsp sunflower seeds
• 3 tbsp poppy seeds
• 3 tbsp sesame seeds (unhulled)
• 75 g salami, air-dried (cut into small cubes)
• 6 black olives (pitted and then cut into pieces)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 20 minutes

Bake once, 3 different loaves, or around 45 mini party rolls. We also call these “rum-away breads.” Check the fridge for what needs to be used up and use it in the bread.

Knead the dough according to the package instructions, but let it rise for at least 2 hours. In the meantime, grate the cheese and chop the salami, ham, and tomato. Divide the dough into 3 equal parts. Knead one lump of dough with the cheese, tomato pieces, and oregano and form into an oblong loaf. Knead one part with the ham cubes and form into an oblong loaf, and knead the third part with the salami pieces and olives, also forming into an oblong loaf. Roll the ham and salami bread in the seeds and let it rise for another 30 minutes. Preheat the oven to 250 degrees (top and bottom heat), place the bread on a rack (lined with parchment paper), and slide it into the hot oven. Place an ovenproof dish filled with water in the oven and pour half a cup of water directly onto the hot oven floor. Close the door immediately. Bake the loaves for 10 minutes at 250 degrees Celsius, reduce the heat to 180 degrees Celsius, and bake for another 25-30 minutes. Glaze the hot loaves with a little hot water. Glaze the cheese and tomato bread with oil. Alternatively, you can make 12-15 mini party rolls from each lump of dough. Then reduce the baking time to 5 minutes at 250 degrees Celsius and 8-10 minutes at reduced heat. You can, of course, play around with the additions as you like. This is how you create the “rum-fort bread.” Of course, it’s cheaper and better with homemade flours, but especially for bread baking beginners or those who bake bread infrequently, a mix is ​​simply the best way to keep the enthusiasm going, and most so-called bakeries only use mixes (a shame, really). I can’t recommend bread makers. The loaves don’t turn out nearly as well as in the oven; they have holes and aren’t an attractive shape.