Gabi's medieval flatbread with rye

Ingredients for 1 servings:

• 250 g rye flour, 1150
• 250 g wheat flour 1050, or spelt flour 630
• 50 g sourdough powder
• 10 g salt
• 300 ml water, lukewarm or buttermilk
• 20 g fresh yeast or 1 packet of dry yeast
• 1 pinch(s) of sugar
• Herbs, fresh, chopped or dried
• 2 cups sour cream
• 250 g smoked bacon
• 3 m.-sized onion(s)
• 1 m.-sized eggs
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

not authentic

Dissolve the yeast in 200 ml of lukewarm buttermilk with the sugar and let it ferment for about 10 minutes, until the mixture begins to foam. If using dried yeast, add it directly to the flour along with the other dry ingredients. Sift the flour into a bowl, mix in 10 g of salt, herbs (if desired), and sourdough powder, then pour the yeast solution onto the flour. Mix thoroughly with a wooden spoon, then knead with your hands. Gradually add enough buttermilk until the dough pulls away from the sides of the bowl. Then knead thoroughly on a dry work surface. Form into a ball, return it to the bowl, and cover with a damp kitchen towel in a warm, draft-free place. Let rest for about 2 hours. Preheat oven to 250°C (top/bottom heat). Line a baking sheet with baking paper or grease with butter. Halve the risen dough and roll it out to about 3 mm thick. Cut the bacon and onions into small cubes or strips. Whisk the sour cream with the egg and a little salt and pepper, spread it on the dough, and distribute the finely chopped ingredients evenly over the dough. Place the flatbreads on the middle rack of the oven and reduce the temperature to 200°C after 5 minutes. Bake for approximately 20 minutes; this will vary depending on the oven and the thickness of the flatbreads. The flatbreads are even better when baked on a baking stone.