Baked Smoked Pork in Bread Crust

For the dough: mix two flours in a bowl and make a well in the center. Crumble yeast and mix with 5 tablespoons of lukewarm water, Add sugar to the well, dust with some flour and let rise, covered, in a warm place until surface of dough cracks. Add remaining water, milk, yeast and salt to flour mixture and knead into smooth dough which leaves the sides of the bowl. Cover and let rise in a warm place until dough doubles in bulk. 

Pat dry pork and bake in preheated oven at 100°C (approximately 200°F) for about 10 minutes. Knead dough and roll out into 1 cm (approximately 1/2 inch) thick square about 40x 40 cm (approximately 16 x 16 inches) in size. Cut off 10 cm (approximately 4 inches) wide strip. Place pork onto dough and fold in dough, pressing the edges well together. Brush dough with beaten egg yolk. Cut out 1.5 cm (approximately 1/2 inch) strips of out 10 cm strips with a serrated pastry wheel. Roll out any remaining dough into 1.5 cm strips as well (with a serrated pastry wheel). Arrange strips on top of roll in a diamond pattern decoratively, brush with egg yolks mixture.

Arrange roll on a lined with parchment paper baking sheet and bake in preheated oven at 200°C (appproximately 400°F) for about 5 minutes. Reduce oven temperature to 180°C (approximately 350°F) and bake for another 60 minutes. Baste with cold water occasionally. Remove from the oven and cut into thick slices.