For 10 hot dogs:

400g spelt flour (630)
200g wheat flour (1050)
200g rye sourdough
3g dry yeast
12g salt
15g bread spice
Approx. 250g water
Fine bacon cubes
10 Roasting desert

Knead all the ingredients (except for the bacon cubes and sausages) in a mixing bowl for 6 minutes on a slow speed and 8 minutes on a medium speed to form a smooth but not too soft dough.

Leave the dough to rest in a warm place for 30 minutes.

Place the dough on a wooden board sprinkled with plenty of flour and divide into 100 gram portions.

Grind (round) the dough pieces and shape into a hand-width roll.

Roll the dough pieces with the top side through a damp kitchen towel. Then roll through finely diced bacon and place on a well-floured wooden board, cover with a tea towel.

Leave to rise for approx. 1 hour before baking.

Heat the hot dogs to 160-180°C stone temperature and 270-300°C top heat temperature. The top heat temperature should drop (no further reheating) and after approx. 20 minutes the hot dogs will be crispy.

As soon as the top heat in the oven drops to approx. 180-230°C, place the sausages on the grill rack and grill over the embers. Turn after 5 minutes.

The Allgäu farmer's hot dog is ready!

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