Bacon Flat Breads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 154 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 115 mg | (3 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams Rye flour
- 250 grams Pastry flour
- ½ cube Yeast 21 g (approximately 3/4 ounce)
- 1 tsp Fennel
- 1 tsp Caraway
- 1 tsp Coriander
- 2 Tbsps salt
- 200 grams Smoked bacon
- 2 Tbsps vegetable oil
- Pastry flour (for kneading)
- coarse Sea salt
Preparation steps
Combine the flours in a large bowl. Make a well in the center and crumble the yeast into it. Mix with 200 ml (approximately 7 ounces) of warm water, cover and let rise in a warm place for 1 hour.
Grind the fennel, caraway and cumin seeds in a mortar and knead into the dough along with the salt and 500 ml (approximately 17 ounces) of warm water. Cover and let rise again for 1 hour.
Cut the bacon into small cubes and sauté in a hot pan until crisp. Drain on paper towels.
Transfer the dough onto a well-floured surface and knead the bacon into it. The dough will be very soft, so use plenty of flour to prevent it from sticking. Shape into a roll and divide into flattened pieces. Place onto baking sheets lined with parchment paper, sprinkle with coarse sea salt, cover and let rise for 1 hour.
Preheat the oven to 220°C (approximately 425°F).
Bake the flatbreads for 20 minutes, until golden brown and crispy. Remove from the oven and allow to cool.
