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Swabian Sour Cream Dinnete | Crispy Brunch Classic
(0)
40 min
Under an hour
Knuspr-Küche
Die schwäbische Rahm-Dinnete ist das Highlight jedes rustikalen Wochenend-Brunches: Ein knusprig gebackener Hefefladen, dick bestrichen mit cremigem Schmand, fein gewürzt und belegt mit saftigem Speck, Zwiebeln und frischem Schnittlauch. Frisch aus dem heißen Ofen serviert, verbindet sie goldbraune Knusprigkeit mit herrlich herzhaftem Schmelz – perfekt für gemütliche Vormittage!
Preparation method
Preparing the dough
Put the wheat flour into a mixing bowl and make a well in the center. Crumble in the fresh yeast, mix with about 180 ml of lukewarm water and a pinch of sugar, and let rest for about 10 minutes until small bubbles form.
Add the table salt and knead everything with the dough hooks of a food processor or with your hands into a smooth, supple yeast dough. Cover the dough and let it rise in a warm place for about 45 to 60 minutes until doubled in volume.
Preparing the topping and baking
Preheat the oven together with the baking sheet or pizza stone to 230 °C top/bottom heat. Peel the onion and slice into thin half-rings. Cut the bacon into small strips or cubes. Wash the chives and cut into fine rings.
Chef's tip
For an even more authentic flavor, the topping can also be sprinkled with a little whole caraway.
A baking stone or pizza steel ensures a particularly crispy base that comes closest to a traditional wood-fired oven.
Ingredients
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