German-style Pork and Veg Bread

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German-style Pork and Veg Bread
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 40 min.
Ready in

Ingredients

for
1
For the dough
3 cups
gluten-free bread flour (plus extra for dusting)
2 tablespoons
2 teaspoons
1 ½ teaspoons
1 teaspoon
quick-rising active dry yeast
3
2 tablespoons
warm water
¼ cup
butter (melted)
For the filling
2.333 cups
Pumpkin (diced)
½ cup
lightly cooked, diced Bacon
1 cup
lightly cooked gluten-free spicy sausage (sliced)
0.333 cup
½ cup
1 tablespoon
¾ cup
roasted, chopped Hazelnuts
2 tablespoons
melted butter
To glaze
1
1 tablespoon
For the topping
½ cup

Preparation steps

1.
For the dough: put the dry ingredients in a mixing bowl and stir to combine.
2.
Whisk together the eggs and water and stir into the dry ingredients with the butter. Mix well to form a soft dough.
3.
Shape into a ball and put into an oiled bowl. Cover with oiled cling film and leave to rise in a warm place for about 1 hour.
4.
Line a baking tray with non-stick baking paper.
5.
For the filling: mix together all the ingredients.
6.
Turn out the dough onto a floured surface and knead gently. Roll into a rectangle about 2.5cm| 1" thick and 23cm|9" long.
7.
Brush the dough with melted butter and spread the filling down the centre. Fold the dough over from side to side over it and seal the seams. Place on the baking tray. Cover with oiled cling film and leave to rise in a warm place for about 30 minutes.
8.
Preheat the oven to 190°C (170° fan) 375°F gas 5.
9.
Beat together the egg yolk and water and brush over the top of the loaf. Bake for 30-35 minutes until golden and cooked through.
10.
Sprinkle the grated cheese over the top.