Summary

Ingredients

For the dough:

• 700 g rye flour (whole rain)
• 300 g wheat flour, type 1050
• 3 teaspoons salt, about 20-25 g
• 3 teaspoons bread spice mix, e.g., caraway, coriander, fennel, black clover
• 1 packet sourdough, dry or liquid, for about 700 g flour
• 42 g yeast, fresh
• 630 ml water, lukewarm, approximate
• 1 teaspoon honey, or sugar
• 2 tablespoon apple cider vinegar, or similar mild

For the filling:

• 200 g ham, pork or other raw
• 250 g cheese, e.., Gouda

For decoration:

• 200 g sour cream
• 1 bunch chives, also mixed herbs

Print Recipe Pin Recipe

Instructions

1. First mix the two types of flour with the salt and the spice well. If you have powdered sourdough, mix it in as well. Make a well in the flour mix. Dissolve the yeast in lukewarm water and pour into the hollow with the honey or sugar, mix with a little flour and then cover. Place in a warm, draft-free place for about 15-20 minutes until the yeast is visibly alive and growing.
2. Then knead everything well with the vinegar and, if necessary, the liquid sourdough, cover again and let rise until the amount of dough has doubled - which can sometimes take 40 minutes and sometimes over 1 hour. You can use the bowl for this. B. in the oven at 30 ° C - or in warm water.
3. The amount of water (about 630-660 ml) may have to be adjusted, as not every flour / every yeast / every sourdough is the same - the dough should definitely knead and shape well after some processing and must not stick so badly.
4. In the meantime you can take care of the filling: dice the ham and coarsely grate the cheese. In addition, you can now cut the herbs into small pieces for decoration.
5. Then knead the dough again thoroughly and roll out or push / pull half of it on the baking paper / baking sheet the size of a baking sheet. Depending on the size and format of the tray, mentally divide the dough into 20 (5) or 24 (6) squares and pile / distribute the ham cubes and the cheese grater on all the pieces.
6. Roll out the second half of the dough on a little flour, also in the size of a tray, and cover the first sheet of dough with the piles. Then cut off the individual cream stains with a dough card, knife or similar, i.e. separate them, but leave everything aside. Now cover the cream stains again and let rise in a warm place for about 20-30 minutes.
7. In the meantime, preheat the oven - to around 220 ° C top / bottom heat. Push the tray into the hot oven, spray plenty of water on the bottom of the oven and quickly close the flap. Switch down to 180 ° C after about 10-12 minutes. The cream stains should be ready after a total of about 25 minutes of baking time. To test it, peel one off, take it out and tap it on the underside - that should sound hollow, like bread. If they are not done yet - continue baking for a few more minutes.
8. To serve, stir the sour cream until smooth, blob on the cream stains and sprinkle with herbs.
9. If you don`t like ham or are a vegetarian, you can also fill the cream stains with grated cheese and chopped onions (possibly roasted beforehand) - it also tastes very tasty.
10. The cream stains taste best when they are warm and fresh from the oven - but they are still delicious when they are cold (or even warmed up). You can eat them straight - or with more rustic salads or stews.
11. The recipe is the result of a long series of tests - but unfortunately there is still no exact amount of water because the flour, yeast and sourdough always behave a little differently. Nevertheless, the recipe does not require any special bread or sourdough experience. If you don`t mind, you can also use a bread mix (for country bread or the like, simple rye bread), we started with the experiments with it.