Bacon and onion muffins and bread

Ingredients for 1 servings:

• 100 g bacon cubes, streaky
• 2 onions, finely diced
• 1 garlic clove(s), finely diced
• 1 cube of fresh yeast
• 2 tbsp wild garlic, dried
• 1 tsp salt
• 1 pinch(s) of sugar
• 250 ml milk, lukewarm
• 2 eggs
• 500 g whole wheat flour, type 1050
• 210 g butter, melted
• 40 g herb butter, melted
• Clarified butter
• breadcrumbs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 25 minutes

with yeast

Mix the flour with salt and wild garlic. Heat the milk with the butter and a pinch of sugar and dissolve the yeast in it. Now mix the flour, butter-milk mixture and eggs into a dough. Let it rise for 30 minutes, covered with a kitchen towel. Meanwhile, fry the bacon and then sauté the onions and garlic in the same pan until translucent. Set both aside. Then mix the dough with the bacon and onions using a dough hook and let it rise for another 30 minutes. Preheat the oven to 190°C (top/bottom heat). Grease a 20 cm loaf pan and 6 muffin tins with clarified butter and sprinkle with breadcrumbs. Pour the batter into both tins and place in the oven. After 15 minutes, reduce the heat to 170°C and set the oven to fan. The muffins will be ready after about 30 minutes and the bread after about 50 minutes. Let both rest briefly in the molds, turn out and let cool on a rack.