Ham in Bread Dough

For the ham in bread dough, pre-cook the raw smoked meat in water for a good 1 hour. We always buy the smoked meat raw in the farm store.

But the precooking can also be done the day before. Or you can buy it ready to eat.

In the meantime, for the bread dough, mix the dry ingredients and knead with the honey and lukewarm water in a food processor for at least 5 minutes until smooth.

Dust the dough with a little flour and let it rise, covered, in a warm place for at least 1/2 hour.

Peel the asparagus at our third, cut off the dry ends and cut the spears in half. Set the tips aside for the garnish.

Cut the light green ends into strips and sauté in a little olive oil. Season with salt, pepper and nutmeg. Drain on paper towels.

Knead the risen bread dough again on a floured work surface and roll out not too thin. Make sure that it does not stick to the work surface!

Spread half of the asparagus in the center the size of the ham. Place the cooked ham on top and spread the remaining asparagus on top of the ham.

Fold the bread dough over the top and seal the edges well. Should make a compact loaf. Let rise again briefly. Bake in the preheated oven at about 220 degrees top/bottom heat for about 35 minutes.

If necessary, place a shallow fireproof bowl of water on the bottom of the oven. For the mashed potatoes, mix the peeled, washed and quartered peas.

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