Bacon – onion – roll

Ingredients for 24 servings:

• 170 g sunflower seeds
• 3 onions
• 50 g bacon
• 2 tbsp thyme, dried
• 1 cube of yeast
• 350 g flour (whole wheat flour)
• 2 tsp salt
• 2 tsp caraway powder
• 1 tbsp coriander
• 5 tbsp oil (sunflower oil)
• 150 g flour (wholemeal rye flour)
• 1 egg(s), including the yolk, whisked

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Roast 150g sunflower seeds. Finely dice the onions and fry the bacon. Sauté the diced onions in hot bacon fat until translucent, season with 1 tbsp thyme. Dissolve the yeast in 300ml warm water, stir in the wheat flour and spices, and knead for about 10 minutes. Add the oil and rye flour. Continue kneading until the dough pulls away from the sides of the bowl. Stir in the sunflower seeds, bacon, and onions. Cover and let rise for about 40 minutes. Knead thoroughly again. Preheat oven to 200°C. Form flat cakes, brush with egg yolk, sprinkle with the remaining seeds and thyme. Let rise for another 20 minutes. Then bake for about 30 minutes.