Blend Tec Kitchen Mill). I love mine and highly recommend it! I buy wheat in large bags from a little country store up by my mom's. I used to get it from a food co-op but, sadly, the company went out of business. I store my wheat in five gallon buckets that I got from the bakery. A fifty pound bag lasts me a long time since I don't make bread as often as I should (according to my husband anyway). If you have never tried 100% whole wheat bread from fresh ground wheat you are missing out!
Once the dough is made, roll it out into a large rectangle, I didn't measure but this is about the size of a cookie sheet. And put diced (or sliced) ham down the center. I like diced better so the whole slice doesn't slide out when you bite into it. Top the ham with a cheese of your choice. I used mild cheddar, but swiss would be good too!
Then slice the sides into little strips and start braiding. I fold the end in first so I can cover it up as I go.
One all braided. And then two, ready to go into the oven. You don't have to let them rise, they'll puff up just fine in the oven. I bake them at 350 degrees. They come out about 45 minutes later golden brown. Trust me on this...let them cook until they are really golden. Check the bottom to make sure it's done before you take it out. If it's not done put them back in on the bottom rack for a few minutes. If you don't cook it long enough the center will be doughy. The gooey cheese doesn't help with that!