Ingredients

500 g flour 1050 or 450
1 cube of yeast
300 ml water, lukewarm
150 g cheese, grated (Gouda or pizza cheese)
100 g cooked ham (beef ham)
1 can mushrooms, sliced
200 g sour cream or a dip made from sour cream, sour cream, lemon juice and chives or pickled gherkins
salt and pepper

preparation

This is a recipe for hand bread that many people probably know from “Rock im Park”. Hearty and a good basis for every starving festival visitor. It’s perfect for your next party.

Weigh out the flour, add some salt (or other spices if you like) and make a small depression in the middle into which the yeast crumbles. Pour in all the lukewarm water and let it rest for a few minutes.

Then knead thoroughly with a hand mixer until you have a smooth and elastic dough that can be easily removed from the edge of the bowl. Let rise in a warm place for 50 minutes.

If you can’t get sour cream, you can replace it with a dip that you could prepare in the meantime: Mix the sour cream with the sour cream and season with pepper, salt and a splash of lemon juice. Fresh chive rolls or finely chopped pickled cucumbers round the whole thing off wonderfully.

Back to the bread: Preheat the oven to 240°C.

The dough should have risen a little. Divide into two equal portions and roll out one half oblong on a floured surface. Flatten the long flatbread a little in the middle so that you can distribute the ingredients for your filling on it. First add the cheese, then the mushrooms and ham. Roll out the other portion of dough in the same way and then place it on top of your filling and press the dough together neatly at the edges. In the places where you want to separate the hand bread later, you can either cut your bread lightly or just press in a “breaking point” with the back of the knife. Dust with a little flour and put in the oven. The bread is baked after 20-25 minutes.

Allow to cool slightly. Then divide into the specified portions and add a dollop of sour cream or dip on top to serve.