Swiss Cheese and Ham Bread

 10 slices  12 hours raising, 25 min prep, 55 min baking  107.1 g / slice

A slice of bread that contains 18g of proteins? Yeap, and it tastes delicious! This bread is moist but dense enough to travel well in a backpack. For those who worry that making bread is complicated, this recipe will prove you the contrary! The fat from the cheese keeps this bread moist for 4 to 5 days if well wrapped.


  • 8.8 oz (250 g) black forest ham, cut in small cubes
  • 1 tbsp (15 ml) olive oil
  • 3½ cup (875 ml) all-purpose flour
  • ¾ tsp (3.75 ml) active yeast
  • 1 tsp (5 ml) salt
  • 1 ¾ cup (425 ml) cold water
  • 10.5 oz or 3 cups (300g or 750 ml) swiss cheese, grated
  • A few fresh rosemary leaves (optional)


  1. In a small pan, sauté the ham in the olive oil for a few minutes. Set aside.
  2. In a large bowl, mix the flour, salt and yeast.
  3. Add the water and mix well with a fork.
  4. Stir in the ham, cheese and rosemary*.
  5. Cover with a plastic wrap and let rest overnight (at least 8 hours).
  6. Put parchment paper in a loaf pan of 4 x 10 inch. Oil any parts of the pan not covered with the parchment paper.
  7. Punch down the dough and pour in the loaf pan.
  8. Let it rest for at least another hour.
  9. Bake in a pre-heated oven at 400F (200C) for about 55 minutes or until fully cooked.
  10. Let it cool down before slicing.
  11. Enjoy and make sure to save some for your adventure!

*The dough will be wetter than a regular bread. It is ok. No need to knead it.

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