Smoked Bacon Bread in Savoy Cabbage filled with Alpine Cheese

Name: Smoked Bacon Bread in Savoy Cabbage filled with Alpine Cheese
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 50 min
Yield: 7 Portions
Ingredients: 500g Rye flour; 500g Wheat flour; 700ml Lukewarm water; 20g Salt; 20g Fresh yeast or 7 g dry yeast; 0.99999999999998 tsp. Sugar (for activating the yeast); 2 tbsp. Vinegar (e.g., apple cider vinegar); 200g Diced bacon; 2 Onions (sliced into rings and roasted); 200g Alpine cheese (cut into large cubes); 7.9999999999997 Large savoy cabbage leaves

2h 50m
- Préparer 30 min
- Repos 1h 30m
- Préparer 50 min

Recipe for Fusiontec® Mineral Pro Round Roaster

Ingrédients

7 Personnes

For the bread:
500 g Rye flour
500 g Wheat flour
700 ml Lukewarm water
20 g Salt
20 g Fresh yeast or 7 g dry yeast
0.99999999999998 tsp. Sugar (for activating the yeast)
2 tbsp. Vinegar (e.g., apple cider vinegar)
200 g Diced bacon
2 Onions (sliced into rings and roasted)
200 g Alpine cheese (cut into large cubes)
For the savoy cabbage leaves:
7.9999999999997 Large savoy cabbage leaves
Kitchen twine for tying
For decoration:
Garden cress
Savoy cabbage

Preparation

Étape 1

Dissolve the fresh yeast and sugar in approx. 100 ml of lukewarm water. Let sit for 10 minutes until foamy. (Skip this step for dry yeast—add directly to the flour.)

ml Lukewarm water

g Fresh yeast or 7 g dry yeast

tsp. Sugar (for activating the yeast)

Étape 2

In a large bowl, mix rye and wheat flour. Add salt, the activated yeast (or dry yeast), the remaining lukewarm water, and vinegar. Knead into a smooth, slightly sticky dough.

g Rye flour

g Wheat flour

ml Lukewarm water

g Salt

tbsp. Vinegar (e.g., apple cider vinegar)

Étape 3

Fry the diced bacon until crispy, then add the onion rings and roast until golden brown. Let cool slightly, then knead into the dough. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1–2 hours until it has doubled in size.

g Diced bacon

Onions (sliced into rings and roasted)

Étape 4

Place the dough on a floured work surface and knead briefly. Press the cheese cubes into the center of the dough and fold the dough around them to seal. Wash the savoy cabbage leaves thoroughly and pat dry.

g Alpine cheese (cut into large cubes)

Large savoy cabbage leaves

Étape 5

Place the dough in the center of one savoy cabbage leaf. Wrap with additional leaves and tie securely with kitchen twine.

Kitchen twine for tying

Étape 6

Preheat the oven to 220 °C (428 °F). Place the wrapped bread in a WMF Fusiontec® Round Roaster and bake for about 45–50 minutes, until golden brown and it sounds hollow when tapped.

Étape 7

Remove the bread from the oven and let it cool for at least 15–20 minutes before slicing. This allows the cheese to set slightly and the bread to finish developing its flavor

Garden cress

Savoy cabbage