Cream cheese

Ingredients for 8 servings:

• 250 g spelt flour, 630
• 100 g rye flour, 1150
• 50 g wheat flour, 550
• ½ cube of yeast (fresh)
• 15 g sourdough powder
• 1 tsp salt
• 300 ml water, lukewarm
• 400 g sour cream
• 180 g cheese, grated
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

tastes great with grilled food or as a snack

Crumble the yeast into a bowl and sprinkle with salt. Let stand for a while; the yeast will dissolve with the salt. Then add the lukewarm water and mix by hand. Sift in the various flours and sourdough powder. Knead everything by hand until you have a homogeneous, smooth dough. Cover and let it rest for about 30 minutes. Then knead again and divide the dough into 8 portions. Flatten each piece of dough and roll out into long ovals with a rolling pin. Place these on a baking sheet. About 4 pieces will fit on one sheet. Cover both sheets and, in the meantime, mix together the topping ingredients, except for the cheese. Season well with salt, pepper, and paprika. Spread the topping evenly over the loaves, leaving a border around the outside. Spread the grated cheese on top and re-cover the sheets. Let rise once more until the loaves have visibly increased in size. Preheat the oven to 220°C. Bake the dumplings for about 20 minutes and serve warm. Tip: You can also sprinkle bacon cubes on the topping for an even more savory flavor.