Ear Of Bread

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	1 hr 20 mins
Course	Baking
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Make a dough from wheat flour, rye flour, water, yeast and salt and knead very well, adding a little more flour if necessary.
Let the dough rest for about 30 minutes. Then knead again and divide into 2 equal pieces.
Preheat the oven to 180 ° C top and bottom heat.
Roll out a piece of dough into a rectangle and sprinkle with grated cheese, leaving the upper edge free. Place the ham lengthways from the bottom. The ham should not cover more than 2/3 of the surface of the dough. Shape the dough pieces into a roll, starting on the ham side. Press the edges of the dough together well and put the joint down.
Place the rolls on a piece of baking paper. Now cut 2/3 of the rolls with kitchen scissors at a 45 ° angle to the kitchen worktop. Important: Do not cut all the way through! Put the individual segments aside once to the right and once to the left, this creates the ear shape.
Place the two shaped ears of wheat with the baking paper on a baking sheet and place the sheet in the hot oven. Now vigorously steam, I add about 250 ml of water to the bottom of the oven. After about 25-30 minutes, when the ears are nice and light brown, take them out of the oven.
The ears can be eaten lukewarm or cold, and anyone can break off a small piece of ears.
The filling is only a suggestion and can be changed as desired, e.g. with salami slices. The filling should not be diced too small, otherwise it will be difficult to cut into the roll.

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