for 4 person

Dough

1 tsp	fennel seeds
1 tsp	caraway seeds
1 tsp	coriander seeds
250 g	brown flour
250 g	white flour
2 tsp	salt
½ cube	yeast (approx. 20 g), finely crumbled
3 dl	water
1 tbsp	oil
1 tbsp	honey

Ham

3 litre	water
1	boiled, smoked ham (approx. 1 kg)

Shape

a little	white flour
3 tbsp	sweet mustard

How it's done

Dough

Finely crush the fennel, caraway and coriander with a mortar and pestle, mix with the flour, salt and yeast in the food processor bowl. Add the water, oil and honey, knead using the dough hook on a food processor to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Ham

Bring the water to the boil in a tall pan. Add the ham in the bag, leave to simmer over a low heat, just below boiling point, for approx. 1 hr. Remove the ham from the water, cut open the bag.

Shape

Place the dough on a lightly floured work surface. Roll out the dough into a circle (approx. 30 cm in diameter), brush with mustard. Place the ham in the middle, wrap with the pastry, turn, dust with flour, place on a sheet of baking paper.

To bake

Place the cooking pot (incl. lid) in the lower half of the oven. Preheat the oven to 240 °C. Place the ham on the baking paper in the roasting pan. Cover and bake for approx. 25 mins. in the lower half of the oven. Remove the lid, reduce the heat to 200 °C and bake for a further 15 mins. Remove the bread from the oven, allow to cool slightly on a rack.

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