Bacon cake

Ingredients for 1 servings:

• 300 ml water
• 1 tbsp oil
• 2 tsp salt
• 200 g wholemeal rye flour
• 200 g wheat flour type 1050
• 1 packet of dry yeast
• Grease for the tray
• 2 cups of sour cream, approx. 200 g each
• 2 leeks
• 3 m.-sized eggs
• 250 g bacon cubes
• 1 handful of breadcrumbs
• some salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Make a dough from water, oil, salt, flours, and yeast, cover, and let it rise in a warm place for 30 minutes. Roll the dough out on a greased baking sheet. Wash the leek and cut it into small pieces. Mix the leek pieces with the sour cream and eggs, and season with salt and pepper. Spread the mixture over the dough. Roll the bacon cubes in the breadcrumbs and also spread them over the dough. Let the bacon pie prove in a preheated oven on the middle rack at 50°C (top/bottom heat) for 30 minutes. Then increase the temperature to 200°C and bake for 45 minutes. In season, it goes well with a Federweißer.