John Myers
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Bacon and Onion Cake on Rye Dough
The perfect bacon and onion cake on rye dough recipe with a picture and simple step-by-step instructions.
dough
- 5 tbsp Rye flour
- 2 tbsp Wheat flour
- 1 piece Egg
- 0,5 tsp Baking powder
- 1 tbsp Oil
- 60 ml Water
- If available 1 tbsp sourdough
Covering
- 2 piece Onion white
- 1 piece Onion red
- 200 g Diced bacon
- 300 g Cream
- 3 piece Egg
for seasoning
- Salt, pepper, sweet paprika powder, nutmeg
- Prepare a kneading dough from the dough ingredients and let it rest briefly. Grease and flour the mini sheet. Place the dough on the baking tray and distribute it, pulling up one edge. Prick several times with a fork.
- 1 Halve the white and red onions and cut into narrow strips, sauté in butter. In the meantime, mix the cream with the eggs. Add the bacon to the onions and sauté briefly. Remove from heat and let cool down a little.
- Preheat the oven to 180 ° C. Add the bacon and onion mixture to the cream mixture and season. Spread the mixture on the dough. Finely dice the remaining onion and sprinkle the dice on the cake. Bake in the preheated oven for about 30 to 40 minutes (surface should be light brown). Take out and serve for spring whitening.
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