Smoked Roll in Wild Garlic Bread Dough with Braised Salsify

For the Selchroller in the bread dough make a pre-dough from water, yeast, flour and sugar. To do this, dissolve the yeast and sugar in lukewarm water (approx. 40°C) and mix into the flour. Leave to rise in a warm place for 2 hours.

After 2 hours, knead in the eggs, milk and the remaining flour and salt. Let rise for another 30 minutes in a warm place. Then knead again.

Fry the wild garlic briefly in a hot pan and season with salt, pepper and nutmeg. Drain well or squeeze well. Roll out on a floured work surface, spread the wild garlic without liquid on it and roll the seltzer roll in it. Place with the seal side down on a baking tray lined with baking paper. Bake in the preheated oven at 200°C for 25 minutes.

Let the Selchroller rest in the bread dough for a short time and slice it finger-thick.

Peel the salsify, cut into 10 cm long pieces and halve lengthwise. Put them in an ovenproof dish together with the soup, butter, salt, pepper and sugar. Stew the salsifies in the oven at 160°C for 10 to 15 minutes. Sprinkle with the chopped parsley and serve immediately.

Preparation Tip:

The Selchroller in bread dough is a springtime version of Easter ham!

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