Heat rashers

Ingredients for 1 servings:

• 200 g rye flour, type 1370
• 300 g wheat flour, type 1050
• 10 g salt
• 1 pinch of coriander powder
• 1 pinch of caraway powder
• 250 g water
• 1 cube of yeast, fresh
• 200 g sour cream
• 50 g cream
• salt and pepper
• Paprika powder
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

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 cold water and mix by hand. Add the spices and sift in the flour. Knead everything by hand until you have a homogeneous, smooth dough. Cover and let it rise for one hour at room temperature. Then knead well again and roll out to about 1/2 cm thick. Place this flatbread on a baking sheet lined with baking paper and pierce several times with a fork. Then, covered, let it rest briefly. During this time, preheat the oven to 200°C. Place the flatbread in the oven and bake for about 20 minutes. In the meantime, prepare the topping. To do this, mix the sour cream with the cream until smooth and season generously with salt, pepper, and paprika. Remove the flatbread from the oven after the first 20 minutes, spread with the cream mix, and scatter chives on top. Return to the oven until the cream thickens slightly. This takes about 10 minutes. Then cut into pieces and serve warm! Tip: Perfect as a barbecue side dish or with sausage and cabbage for a hearty snack!