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Dutch Cheese & Ham Bread

Here's how you make Dutch Cheese & Ham Bread
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  • Servings: 8
  • Prep: 60m
  • Cook: 45m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • FOR STARTER
  • 1 teaspoon dried instant yeast
  • 150 grams water (35°C)
  • 75 grams white bread flour (1/2 cup, see Note I)
  • 75 grams whole wheat (1/2 cup, otherwise known as, wholemeal flour in Europe, which means the same thing as whole wheat)
  • FOR SOURDOUGH
  • Starter (225 grams - provided in the recipe here is a "quick" starter. You can your own sourdough starter that takes days to make, but can be found easily online)
  • 150 grams white flour (1 cup)
  • 75 grams whole wheat flour (1/2 cup)
  • 3/4 teaspoon fine salt
  • 100 milliliters milk (at room temperature)
  • 3 teaspoons olive oil
  • 105 milliliters of water
  • FOR FILLING
  • 80 grams gouda cheese (young Dutch cheese with cumin, roughly chopped, Dutch Cheese=Gouda. See Note II)
  • 80 grams gouda cheese (aged Dutch cheese, roughly chopped, means Gouda)
  • 170 grams ham, sliced (roughly chopped)
  • 1.5 - 2 ounces prosciutto (1-2 thin slices) - Optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • For the Starter

  • Step 1: Place all the ingredients in a bowl and mix well. Cover the bowl with a dish towel and set aside for 16-24 hours, away from drafts in a warmish place in your kitchen.

  • Sour Dough

  • Step 2: Mix the ingredients for sourdough together and knead slowly for 10 minutes in an electric mixer with a dough hook attachment. Turn the dough out onto a very lightly greased bowl, cover with plastic wrap and/or towel (away from drafts) and set aside for 1 hour or so until doubled in volume. Punch dough down to release gasses, cover again until it doubles in size.

  • Step 3: Preheat oven to 200˚C/375˚F.

  • Step 4: Place the dough on a floured bench and knead by hand for 2 minutes, then add cheeses, and ham. Mix and knead into the dough well. Form into a rustic loaf shape, place on a floured baking tray, cover with a tea towel and rest for a further 20-30 or so minutes (could take longer depending on the temperature in your home), until it has risen and doubled.

  • Step 5: If you like, lay one or two very thin slices of prosciutto across the top to make it extra tasty. With a sharp knife, make a cut into the top of the bread for it to open up just a little, and place in the oven for 45-50 minutes, or until cooked through and hollow-sounding when tapped on the base.

  • Step 6: Makes 1 Loaf.

  • NOTE I: Bread flour has a high protein content (12-15%) which gives the bread good structure. A lower protein flour will give the bread a cakey, crumbly texture.

  • NOTE II: Gouda with cumin or caraway (or a combination) is called spiced Gouda and is available from Dutch food shops. To compensate for the Spiced Gouda, especially if it is not available in your area, I would toast some cumin seeds (or caraway or combo) and add them whole to the dough. If adding them whole is not your thing, you can quickly run them through a coffee or spice grinder, for a slight grind.

We hope you enjoy this recipe!

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