Ham and Rosemary braided Bread

It is called Schwarzwälder Schinkenzopf here in Germany. Black Forest Ham baked in to a Braid. A savoury snack.

My friend baked 2 of them yesterday and brought me one today. Still very fresh and good to eat with a spread containing more Black Forest Ham. 

The yeasty dough is made with the addition of an intense tasting olive oil. But use what ever olive oil you have at home. Cut the rosemary needles very fine. That helps to distribute the flavour in the braid.

Recipe for 2 braided loafs:

300 g AP flour, 100 g spelt flour

30 g olive oil, 20 g fresh yeast or one sachet dry yeast

1 tsp salt, 1 tsp sugar, 1 tsp rosemary

220 ml tepid water

12 halved slices of Black Forest Ham (raw smoked ham)

Chop the ham in tiny bits. Put all other ingredients together and in a standmixer with a dough hook attachment give ot 10 minutes.  Form in a ball,  over and let rest for 1 hour  covered with a damp cloth.

Knead it on a work surface on a little flour and mix in the ham. You will have now about 660g of dough. Cut it on 2 parts. Then each part in 3 pieces and roll them into 3 sausages about 3 cm thick and 22 cm long. Press them together at one end and start braiding.

Let them rest covered for 20 min and preheat the oven to 200 C.

Brush the braids with water and bake them 20 -30 min.

Black Forest Spread:

100 g cream cheese, 1 tsp tomato paste, 55 g Black Forest Ham