Bacon cake

Ingredients for 4 servings:

• 300 ml water
• 1 tbsp oil
• 2 tsp salt
• 200 g wheat flour, type 1050
• 200 g rye flour (wholemeal rye flour)
• 1 bag(s) of dry yeast
• 2 cups sour cream
• 2 stalk(s) leeks
• 3 eggs
• 250 g diced ham
• 250 g bacon, fattier
• Salt
• breadcrumbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a bread dough (yeast dough) from water, oil, salt, flour, and yeast (you can also use a bread mix or ready-made bread dough from the bakery) (I made the dough in a bread maker) and roll it out on a baking sheet. Wash and finely chop the leek, mix it with the sour cream and eggs, and season with salt and pepper. Spread the mixture over the dough. Sprinkle the ham cubes on top. Cut the fatty bacon into small cubes, roll it in breadcrumbs, and sprinkle it on top. Bake in a preheated oven on the middle rack at approximately 175 degrees Celsius for about 50 minutes; if you prefer the bacon more browned, you can add a little longer.