Bread men with air-dried meat

Total: 3 hr 15 Min. | Active: 45 Min.
lactose-free
Nutritional value / piece: 451 kcal
, Fat: 10 g
, Carbohydrate: 65 g
, Protein: 21 g

Ingredients

6 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

350 g light spelt flour
150 g wholemeal PureSpelt flour
1 ½ tsp salt
1 parcel dry yeast (9 g)
3 dl water
2 tbsp olive oil

To shape

6 sprigs rosemary
90 g Bündnerfleisch (Graubünden air-dried meat) in slices, cut into thin strips
50 g peanuts, finely chopped
80 g dark sultanas
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How it's done

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Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead for approx. 5 mins. to form a soft, elastic dough. Cover and leave to rise at room temperature for approx. 1½ hrs.

To shape

Remove the needles from the lower half of the rosemary sprigs, finely chop, knead into the dough along with the air-dried meat, nuts and 50 g of sultanas. Cut the dough into six pieces, shape each piece into a roll, cut off approx. 1/5 for the head. Cut into the lower third of the roll to make the legs and the upper third at the sides to make the arms. Shape the head into a ball and place on top of the body. Place the bread men on a baking tray lined with baking paper. Insert the rosemary sprigs at the arms, use the sultanas for the eyes, mouth and buttons. Cover and leave to rise for a further 30 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave the bread men to cool completely on a rack.

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