Place yeast and water into Thermomix bowl and warm 2 min/37ºC/speed 1.
Mix 15 sec/speed 6-7.
Knead 3 min/Interval. Allow to 'rest' for 5-10 minutes.
Knead again 3 min/Interval.
Turn out into oiled bowl and cover completely with plastic wrap so the air will be trapped and allow to double. (This may take up to 3 hours, unless you have the Kleenmaid warming drawer in which case probably about 20 minutes rising time.)
The dough will be quite hard and dense and yet flexible.
When happy with the rise, punch down and roll into two rectangular shapes.
Lay salami and cheese across each rectangle, then fold in both long sides into towards each other. Tuck in the ends and seal all together by pinching the dough together.
Turn over so that the seam is down and you have a nice smooth top. Slash top of loaves with very sharp knife diagonally.
Place onto baking paper and allow to rise again. (Use warming drawer if you have it…and yes, I LOVE IT!!) Cover with a cloth.
Place into oven and steam 10 minutes/100ºC. Unload water tank as oven directs and change function to fan forced.
Cook 15 minutes/225ºC or until golden. Loaf should sound hollow when tapped. Cool slightly before slicing.
If you want to make only one loaf, simply halve everything but the yeast. Use 20g fresh or 2 tsp granulated. I have written the filling per loaf.