Hearty beer sticks

Ingredients for 11 servings:

• 50 g sourdough (wheat sourdough)
• 300 g rye flour, type 1150
• 200 g wheat flour, type 1050
• 1 sachet of dry yeast
• 18 g salt (approx. depending on the salt content of the bacon)
• 1 tsp, heaped marjoram, dried
• 80 g fried onions
• 125 g bacon, diced (or raw ham cubes)
• 325 ml beer (dark wheat beer)
• 25 g lard
• possibly caraway
• possibly poppy
• possibly flour
• possibly cheese, grated

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

rustic snack

Heat the wheat beer and melt the lard in it. Mix together the flour, dry yeast, salt, marjoram, fried onions, and bacon cubes. Add the sourdough and the wheat beer-lard mixture to the flour mixture and knead everything into a yeast dough. Let it rest in a warm place for 30 minutes. Then knead thoroughly and, with wet hands, form approximately 11 sticks (100 g each) and place them on a baking sheet lined with baking paper. Place the sheet in a large bag, seal it, and let it rise in a warm place for approximately 1 hour. Then cut the sticks either 3 times diagonally or once lengthwise. In the meantime, preheat the oven to 250°C (fan oven). Once the temperature is reached, sprinkle the sticks with caraway seeds, poppy seeds, flour, or cheese, as desired. Reduce the oven temperature to 220°C (conventional oven) and place the sticks in the oven. Steam well. After 10 minutes, open the oven door slightly and let the steam escape. Bake the sticks for a total of about 30 minutes.