Summary

Ingredients

• 250 g wheat flour type 405
• 250 g wholemeal spelled flour
• 1 pack dry yeast
• 370 g milk
• 65 g butter
• 3 teaspoons salt
• 1 pinch (s) sugar
• 2 pts. Double cream cheese, 00 g each or cup sour cream, 00 g each
• 1 ½ bunch wild garlic
• 100 g bacon, diced
• 100 g cheese, rated
• salt and pepper
• Paprika powder

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Instructions

1. Mix the flour and salt in a large bowl. Gently heat the milk, butter and sugar in a saucepan until the butter has melted. Add the dry yeast and let the mixture stand for about 10 minutes. Then add the mixture to the flours and knead into a smooth yeast dough, adding a little flour or milk if necessary.
2. Cover the dough and let it rise for about an hour until the volume has increased significantly. It works really well in the oven with the light on.
3. Meanwhile, mix the cream cheese or sour cream with salt, pepper and paprika. Wash the wild garlic, chop it into thin strips and add to the cream cheese.
4. After walking, preheat the oven to 160 degrees top / bottom heat.
5. Roll out the dough into a long rectangle. Spread the cream cheese and wild garlic mixture on the lower half, leaving a narrow strip free. Spread the bacon and cheese evenly on top. Place the top half over it and press it down like a calzone. Now cut almost 2 cm wide strips, e.g., with a pizza roller and screw in the strips once. From the above ingredients I got 27 loops.
6. Bake the loops on a baking sheet lined with baking paper for about 20-25 minutes.
7. The loops can be enjoyed warm and cold.