Dutch Cheese & Ham Bread

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.