Bratwurst bread

Ingredients for 4 servings:

• 20 g sugar
• 150 ml milk
• 20 g yeast
• 125 g rye flour
• 125 g Flour Type 405
• 1 egg yolk
• 30 g butter
• 100 g bacon
• 16 sausages
• 250 g onion rings
• 2 chili peppers
• 300 g sauerkraut
• 3 tbsp crème fraîche
• 1 tsp salt
• 1 tsp caraway seeds
• 1 tsp paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Dissolve the yeast in warmed milk and add it to a bowl with the sugar, egg yolk, butter, and flour. Knead into a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour. Meanwhile, fry the sausages in oil with paprika powder, then drain. Fry the bacon and briefly sauté it with the squeezed-out sauerkraut. Season with salt, caraway, and chili. Add the crème fraîche. Coat the onion in flour and fry in hot oil until golden brown. Roll out the dough to the size of a loaf pan. Line the greased pan with the dough, overlapping the long edges. First, add a layer of sauerkraut to the dough, then half the sausages, half the onion. Then more sauerkraut, sausages, onion, and finally sauerkraut. Fold the dough over the filling on both sides, press firmly, and brush with water. Cut an X-shape into the dough. Place a cup of water in the preheated oven. Bake the bread at approximately 200°C for approximately 50-60 minutes. Remove the bread from the oven immediately and turn it out of the pan. After approximately 30 minutes, cut into 2 cm thick slices. Delicious hot or cold.