Swiss mountain farmer's bread

Ingredients for 1 servings:

• 500 g flour (wheat flour type 550)
• 500 g flour (rye flour type 1050)
• 2 cubes of yeast
• 500 ml buttermilk, lukewarm
• 400 g cheese, grated
• 400 g bacon, diced
• 1 pinch(s) of caraway seeds, if desired

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Make a yeast dough from the flour, yeast, and buttermilk and let it rise for about 35 minutes. In the meantime, fry the bacon in a pan and let it cool. Once the dough has risen well, roll it out on a floured surface to about 5 cm thick. Spread some cheese, then all the bacon, and then some more cheese on the dough. Roll it up and place it in a greased loaf pan and let it rise for another 40 minutes. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Place the bread in the oven (middle rack) and after 10 minutes reduce the heat to 200 degrees Celsius (400 degrees Fahrenheit). Bake for another 50 minutes. Then let it cool on a wire rack or wooden board. The warm bread tastes best with fresh butter. Do not store for longer than 2 days. It has always been my party hit. You can also sprinkle cheese on top of the bread before baking.