Wholegrain onion cake

Ingredients for 4 servings:

• 400 g spelt flour (wholemeal), alternatively wholemeal wheat flour
• 100 g spelt flour, type 1050, alternatively wheat flour, type 1050
• 1 cube of yeast
• 1 kg vegetable onion(s)
• 2 cups of sour cream (200 g each)
• 100 g cheese, grated
• 100 g bacon, streaky or smoked raw ham
• a few stalks of parsley
• Oil, neutral (sunflower oil)
• a little salt and pepper
• a little nutmeg
• 100 ml water, warm

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat the oven to 50 degrees Celsius. Mix the flour in a glass bowl, make a well in the center, and pour 100 ml of warm water into the well. Crumble the yeast into the warm water, stir gently with a spoon handle to dissolve it, and then cover with a damp towel. Let this pre-dough prove in the warm oven for 10 minutes. When using whole-wheat flour, it is always advisable to make a pre-dough so that the yeast can optimally loosen the heavy whole-wheat dough. Remove from the oven after 10 minutes. Knead with 1 teaspoon of salt, a little pepper, 1 tablespoon of oil, and a little warm water until you have a smooth dough. Add the warm water a little at a time, as needed. If the dough becomes too moist and a little sticky, knead in more flour. Cover the dough with the damp towel and return it to the warm oven to prove for another 15 minutes. While the yeast dough is proving, peel the onions, halve them, and slice them lengthwise into long, medium-thin strips. Cut the bacon into medium-thin cubes. Heat a little oil in a pan and fry the bacon briefly and quickly. Reduce the heat, add the onions, and fry slowly over medium heat until translucent. Set the pan aside to cool. Remove the yeast dough from the oven and preheat the oven to 200 degrees Celsius. Cut a piece of baking paper the size of a baking tray. Roll out the dough using a little flour on the baking paper and place it on the baking tray. Mix together the sour cream, cheese, and egg. Finely chop the parsley and mix in. Now mix in the slightly cooled onions and bacon. Season with salt, pepper, and plenty of nutmeg. Spread the mixture over the yeast dough base, spread evenly, and bake the onion tart at 200 degrees Celsius for about 20 minutes. Tastes great fresh from the oven with new wine, or cold as a starter. Also a great party favor, cut into small diamonds as finger food.