John Myers
Ingredients for 1 servings:
- 500 g baking mix for farmhouse bread
- 1 pack of diced ham
- 1 handful of fried onions, more if desired
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Rhenish-Hessian bread pastries, perfect for in between meals, on the go or for parties
Prepare the bread mix according to the package instructions and let it rise. Fry the ham cubes in a pan until crispy. Knead the ham and fried onions into the dough. Take small pieces of dough and shape them oblongly to resemble “Wingertsknorze” (vine trunks). Bake for about 15 minutes at 200°C (400°F) top and bottom heat. They go well with dips (e.g., Rheinhessen Spundekäs) or simply as a snack. The size can be varied as desired. My mom has often made them for events, making them smaller and placing them in bread baskets on the tables. They’re a hit.
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