Rye – cream spots

Ingredients for 1 servings:

• 1 cube of yeast
• 300 ml water, warm
• 1 pinch(s) of sugar
• 1 bag of sourdough (150 g)
• 500 g flour (wholemeal rye)
• 2 tsp salt
• ½ tsp pepper
• ½ tsp cardamom, ground
• 250 g bacon, streaky, smoked
• 400 g sour cream
• Salt
• Paprika powder
• 1 bunch of chives

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

delicious snack for dinner or for a social gathering

Crumble the yeast into the water and mix with the sugar. Let it rise for 10 minutes. Mix the rye flour, salt, pepper, and cardamom. Add the yeast water and the tempered sourdough. Knead well and form into a ball. Brush with water and let it rise in a warm place for about 1 hour. Knead again, then divide into 30 pieces and flatten them (about 7 cm in diameter). Place the dough pieces on a baking sheet lined with baking paper, cover, and let it rise again. Meanwhile, for the topping, finely dice the bacon. Season the sour cream with a little salt and paprika. Wash the chives and cut them into rolls. Spread the sour cream on the flatbreads, then scatter the bacon and chives on top. Bake in a preheated oven at 250°C on the lowest rack for about 10 to 12 minutes. Serve warm or cold. Be sure to serve with a cold beer.