Cheese & ham bread roll

A guaranteed party goer, especially if you can plan it so that it is fresh out of the oven.. Well "out of the oven" still means 20-30 minutes cooling time as we are talking about a bread.
It was our Sunday dinner, still warm, accompanied with a glass of milk.
For the first 5 minutes all I heard was "ohm, nom, nom" :D, my boys eating with a clear sound of satisfaction.
And I have to agree with them!
As a mom all I see is that they will get their daily dose of healthy - hearty fiber from the bread and wheat bran, proteins from the ham, and some calcium from the cheese, and trully love the taste, too!
It was love at first sight, it will definitely be a frequent guest on our table in the future..

The recipe comes from a Finnish Pirkka magazine,  more precisely from 2011. If you ask yourself why I still have Finnish magazines hiding under my TV entertainment center in 2016 in San Diego, you probably get a clue how attached I am to all media, printed.
It was time tho to get some cleanup, so I pulled out some pages with favorite recipes, and I recycled the rest, but I had to digitalize the recipe not to get lost forever. Win-win, and a good dinner!
Not to mention school lunch the next day for the leftovers.

Ingredients
500 ml milk (2 cups)
1 1/5 tbsp (or 3 tsp) dry yeast, use 50 g fresh yeast if you can get some
300 dl graham flour ( I used King Arthur;s whole wheat flour)
2 dl Bob's Red Mill wheat bran
about 600 ml bread flour (King Arthur's all purpose will do it)
1/2 dl (about 1/4 cup) sunflower oil
1 tsp salt
about 1 SMALL tsp sugar, or agave syrup (the original recipe asks for 2 tsp, but I never add sugar to my bread, I'd rather leave it ferment for longer)

Filling
1 dl dijon mustard (a bit shy of 1/2 cup)
about 250 soft cheese ( I used Gouda, but next I'll use Havarti, or Pepper Jack) 0.6 pound or 10 oz (Kermajuusto in the original recipe)
about 250 ham, my preference is to use off the bone ham, thinly sliced (Saunapalvi in the original recipe)

Top
1 egg, beaten
sunflower seeds, or seeds of your choice, or none

Warning, right from the start, so you don't wish me somewhere far, this is a time-consuming meal to prepare. Not too much hands-on time, but it take AGES to let the dough rise, especially that I don't add too much sugar.
If you are still with me, let's get starter..
Warm the 0.5 liter milk for about 1 minutes in the microwave, at highest.
Spread the yeast to the top, sprinkle with the sugar, mix it in lightly, and let it proof for 10 minutes.
Meanwhile mix the dry ingredients, and using the dough hook mix for 10 minutes untill well combined.
Let is sit for about 1.5 to even 3 hours, especially if you used very little sugar like I did. The time will depend on your room temperature, place, and of course your taste. Longer fermentation will give an extra sourdough like kick, but do not overferment it. With lots of sugar 60 minutes might be enough.
In any case, I let it grow to about 3-4 times the original size at a nice and sunny place.

Divide the dough into two equal parts, and let them sit for an additional 30 minutes.
On a floured surface roll it our to the size of a silicon baking mat,  spread half of the mustard, lay the slices of chees, equally spred, but leaving about 3-4 cm (1 - 1 1/5") of empty dough at the bottom.
Roll it up from the "top", as tight as it feels comfortable without tearing the dough.
Let is sit again for about 10 minutes. Beat the egg, and give the rolls a nice, light eggwash.
Sprinkle the seend on top, and bake at the lower shelf of the oven for 25 minutes.

Let it cool for 30 minutes on a rack.
Enjoy while still slightly warm!
Bon appétit!