Fry the bacon in a pan until the fat has rendered and the bacon is crispy. Set aside to cool.
Add the crispy bacon (and rind, if desired) to the dough and fold it in, using your hands (this step also knocks down the dough). It may be a bit difficult to knead in the bacon, so use a folding action to spread the bacon and to form flavoursome layers in the dough.
Using a rolling pin, flatten the dough into a large rectangle. Use a palette knife to lift the dough up from the work surface. Roll out again if the dough shrinks too much, making sure it doesn’t stick.
Spread the Dijonnaise over the dough. Using a large round cutter, cut the dough into circles about 12cm in diameter.
Working with one circle at a time, put a slice of ham followed by a slice of cheese on the dough and fold over into a half-moon shape. Bring the two ends of the half-moon together and put this, with the open side up, against the edge of the ring pan or baking sheet.
Repeat with all the dough circles and arrange the folded dough snugly in a circle to form a wreath. Cover with cling film or a tea towel and leave to rise until it has doubled in volume.
Bake the loaf wreath for about 30 minutes or until cooked and risen. Serve hot or at room temperature.
