Upper Hessian salt cake

Ingredients for 4 servings:

• 750 g dough (bread)
• 2,500 g potatoes
• 250 g quark
• 250 g onion(s)
• 125 g oil
• 2 eggs
• 125 ml milk
• 25 g caraway seeds
• 125 g bacon, streaky, or dried meat
• 25 g salt
• 1 tbsp caraway seeds, for the potatoes
• some oil, for brushing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

According to grandma’s secret recipe – quick, easy, delicious!!!

Boil the potatoes, still with their skins, in salted water with a tablespoon of caraway seeds. Peel the potatoes and mince them along with the peeled onions. Add all the other ingredients to the mixture and mix well. Roll out the bread dough on a greased baking sheet and spread with the potato mixture. Finally, brush the surface with oil. Bake in a convection oven at 210°C for 35-40 minutes. Tip: I always use a dough for mixed rye bread. If you don’t have a bakery nearby, you can easily use a ready-made bread dough mix, which you simply prepare according to the instructions.