For 10 pieces
Ingredients for the dough
- 300 g rye flour type 997
- 300 g wheat flour type 1050
- 1/2 cube yeast (room temperature)
- 1 tbsp dry sourdough
- 300-350 ml lukewarm water
- 12 g salt 1 tbsp fine bread spice
Ingredients for the topping
- 2 cups sour cream or sour cream
- 100 ml cream
- 200 g diced bacon
- 200 g grated cheese
- A little salt and pepper
- Some chives
Place the ingredients for the dough in a bowl and knead into a smooth dough for approx. 10 minutes using a food processor. Cover the dough in a bowl and leave to rise for approx. 1 ½ hours.
Then shape the dough into patties. Shape so that there is a hollow in the middle of the flatbread.
For the topping, mix the sour cream and cream and season well with salt and pepper. Spread the sour cream mixture on the patties and top with diced bacon, onions and cheese as desired and leave to rest for another 15 minutes.
Bake the Schmandfleckerl directly on the fireclay stone (stone temperature approx. 160 - 180°C) at approx. 270 - 300°C top heat for approx. 20 minutes until golden brown.
Tip: Sprinkle with fresh chives and serve.