Bakery, Mains, Meat, Savoury, Snacks, Thermomix

Stuffed Rye Bread (German Specialty)


As it’s getting more christmassy every day now, I’d like to share my favorite Christmas market dish with you! The German name is ‘Handbrot’ which could be translated by hand-bread (if you like it badly translated, otherwise just call it stuffed bread…). It’s basically fresh rye bread, traditionally stuffed with ham, cheese and mushrooms (which can be replaced with pretty much everything) and topped with a dollop of sour creme. This is really popular in Germany, be it as a midnight snack at your fave music festival in summer or, as I mentioned, to keep you warm at a Christmas market in winter. It’s a great snack to bring for parties and to have with your friends after or before a long night out or for dinner with a nice cup of hot mulled wine! And for the second Advent week, I’ll show you how you can make it yourself : )

Last winter, we had delicious dinners at a friend’s place almost every week and one time I made this stuffed bread. Since everyone (but me, I have to admit, haha) loves music festivals and attends a few during the summers, I thought they might like this… and they did, indeed! It was all eaten up within minutes and I was super happy I made two and not just one! And as I thought what to make for the blog for the second week of Advent time, the stuffed rye bread came to my mind. We stayed the weekend at his parents’ and they were more than happy that I took over the kitchen on sunday. His parents liked it, too, so I decided to upload the recipe for you guys! Let’s start!


Ingredients: (6 pieces)
150 g whole rye flour
360 g spelt flour (wheat works as well)
1 pack (7 g) dry yeast
320 ml water
1 tsp salt
1/2 tsp sugar

200 g thinly sliced ham
200 g grated Gouda and/or Emmental cheese
100 g brown champignions, finely sliced
salt, pepper

200 g creme fraiche or sour cream
6 tbsp chives (finely chopped)
salt, pepper

Knead a dough with all the dough ingredients. You might need to add water or flour in case the dough is a little too dry or mushy. It shouldn’t stick to your fingers when it’s ready but should be soft and smooth. The longer you knead the dough the better and smoother it gets.
TM5: Place all the ingredients in the mixing bowl and knead for at least 5 min./Dough mode.
Let the dough rise in a bowl, covered with a clean kitchen towel at room temperature for about an hour. Cut ham into pieces (ca. 1 cm²).
Now, put the dough on a slightly floured surface and roll it out (25 x 50 cm), making sure it doesn’t stick to the surface or rolling pin. In the middle, leaving a 6 cm margin on the long ends and about 2 cm on the short sides, pour the grated cheese and ham and season with salt and pepper. Fold the long sides over the stuffing and then the small ones and seal them with your fingers. Turn around and place on a baking tray, lined with parchment paper or buttered. With something not too sharp, devide the bread into six parts, without cutting the dough, just press it down a bit. Cut the dough of each part diagonally.


Bake in the preheated oven for about 20 minutes at 230°C.
Pour creme fraiche/sour cream in a small bowl and stir in 4 tbsp chives and season with salt and pepper.
Take out the baked bread and let cool for about 10 minutes. Cut into six pieces and serve with a dollop of the cream and enjoy!


I do hope you’ll try the recipe, because you’re clearly missing out if you never get to taste this ; ) Leave a comment how you liked the recipe and if you have any questions or just want to say  hi : )

Happy second Advent week!



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