Cassler in bread dough

Cassler in bread dough

Kassler in bread dough becomes particularly juicy and the bread remains beautifully loose. Dissolve the fresh yeast in 0.3 litre lukewarm water, knead into the baking mixture and leave to rise in a warm place for 30 minutes covered. Pour 2 litres of water into a pot. Add bay leaf, juniper berries, pepper seeds and mustard seeds and bring to the boil. Add the meat to the Kassler salmon, cover with a lid and leave to stand for 20 minutes at the lowest heat. Remove the meat from the broth and leave to cool. Place a bowl with hot water in the cold oven and preheat the oven to 200°. Roll out the dough to a rectangle of 35 x 22 cm. Squeeze out the sauerkraut vigorously and spread on top. Leave an edge of 1 cm free all around. Put the Kassler salmon meat on the sauerkraut. Coat with the bread dough, form into a loaf and place on a baking tray lined with baking paper. Pour some of the hot water into the oven with a spoon to create steam. Put the Kassler in bread dough immediately on the middle rail in the oven and bake for 30 minutes. If you knock with your knuckle on the bottom of the loaf of bread, it must sound hollow. Then the Kassler in bread dough is ready.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
326 kcal
39 g
28 g
5 g

(C)opyright by Marions Kochbuch