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