Zwibbelsploatz

Ingredients for 16 servings:

• 500 g rye flour
• 1 tsp salt
• 15 g fresh yeast
• 250 ml water, lukewarm
• some sugar
• possibly grease for the tray
• 1 kg onion(s)
• 300 g dried meat or bacon
• 2 small eggs
• 2 tbsp sour cream
• 3 tsp caraway seeds
• salt and pepper
• possibly breadcrumbs
• e.g. fat for the pan

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

Rhön onion cake from the tray

For the dough, place all ingredients in a food processor and knead thoroughly. Cover and let the dough rise in a warm place for about 60 minutes. In the meantime, for the topping, peel, halve, and slice the onions and dice the dried meat. Place the onions and dried meat in a large pan and sauté until translucent. Season with salt and pepper and mix in the caraway seeds. Stir the sour cream or sour cream and the eggs into the cooled mixture. The mixture should not be too runny; add a little breadcrumbs if necessary. Place a bowl of water on the floor of the oven and preheat the oven to 200 degrees Celsius. Grease a baking sheet or line it with baking paper. Roll out the dough and let it rise for 15 minutes. Spread the cooled mixture over the dough and then bake in the oven for about 40 to 50 minutes until golden brown. The Zwibbelsploatz is best served warm or lukewarm.