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| Bring ham hock to boil in large pan of water & simmer for about 1.5hrs then add your vegetables and bring to boil then simmer for a further 1hr |
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| Take ham hock out and leave to cool for about 10mins then cut off all the meat |
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| Meanwhile bring your veg back up to boil and add your peas (i used frozen as all i had) if your using split peas then you need to add them early on |
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| Shred the meat with a knife & fork |
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| Before adding the meat, use a stick blender for a few seconds to thicken the soup a little but so you still have some chunky veg left. |
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| Mix together the yeast & water first then the dry to form a dough 400g strong white 100g rye flour 10 g fresh yeast 10 g salt 350g water Knead & work the gluten until you have a small smooth ball Cover your ball with a plastic bowl and rest for 1 hour |
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| Once rested gently knock back the dough by folding and moulding into a log shaped. Then gently place into your greased tin. Prove for about 1hour until risen by double in size |
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| Slash the top and bake for around 30-35 mins on 230 Enjoy with your ham hock & pea soup |
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