Wild garlic bows

Ingredients for 1 servings:

• 250 g wheat flour type 405
• 250 g wholemeal spelt flour
• 1 packet of dry yeast
• 370 g milk
• 65 g butter
• 3 tsp salt
• 1 pinch(s) of sugar
• 2 pts. double cream cheese, 200 g each or cup of sour cream, 200 g each
• 1 ½ bunch wild garlic
• 100 g bacon, diced
• 100 g cheese, grated
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

simple, finger food, approx. 27 loops

Mix the flours and salt in a large bowl. Gently heat the milk, butter, and sugar in a saucepan until the butter has melted. Add the dried yeast and let the mixture stand for about 10 minutes. Then add the mixture to the flours and knead into a smooth yeast dough, adding a little more flour or milk if necessary. Cover the dough and let it rise for about an hour, until it has increased in volume considerably. This works really well in the oven with the light on. Meanwhile, mix the cream cheese or sour cream with salt, pepper, and paprika. Wash the wild garlic, chop it into thin strips, and add it to the cream cheese. After the proving time, preheat the oven to 160 degrees top/bottom heat. Roll out the dough into a long rectangle. Spread the cream cheese and wild garlic mixture on the bottom half, leaving a narrow strip free. Spread the bacon and cheese evenly on top. Place the top half on top and press down firmly, like a calzone. Now cut strips just under 2 cm wide, e.g. B. with a pizza cutter and twist the strips once. I got 27 ribbons from the ingredients listed above. Bake the ribbons on a baking sheet lined with baking paper for about 20-25 minutes. The ribbons can be enjoyed hot or cold.