Sauerkraut and Pork in Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 297 mg | (7 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the filling
- 2 Tbsps clarified butter
- 250 grams Sauerkraut
- freshly ground pepper, salt
- 1 pinch sugar
- 200 grams Smoked pork chop
- 200 grams seedless Grape
- For the dough
- 150 grams Bread flour
- 100 grams Rye flour (type 1800)
- 50 grams Rye berry
- 1 packet Dry yeast
- 1 tsp brown sugar
- 1 -2 teaspoons salt
- 250 milliliters lukewarm Buttermilk
- 1 Tbsp White vinegar
Preparation steps
For the filling: Heat 1 tablespoon clarified butter in a pan. Saute sauerkraut for 20 minutes. Season with salt, pepper and sugar. Dice smoked pork chop. Heat remaining clarified butter and briefly fry pork. Rinse grapes and halve. Mix together with pork into the sauerkraut. Again taste and season as desired and allow to cool.
For the dough: Mix all flours with dry yeast in a bowl. Add sugar, salt, buttermilk and vinegar and knead with the kneading hook of a hand mixer until smooth. Cover and let rise in a warm place until dough has increased visibly.
Knead dough briefly on a floured surface. Roll out to a rectangle about 35 x 25 cm (approximately 13 3/4 x 10 inches). Cut into 5 strips about 1 x 25 cm (approximately 3/8 x 10 inches) with a pastry cutter. Cut out 2 rosettes.
Spread filling longitudinally in the center of the dough. Roll up the dough, squeezing ends well. Place with the seam side down on a lined baking sheet. Cut two holes in the dough so that the steam can escape. Let dough rest again for 15-20 minutes.
For brushing: Mix salt well with water until salt has dissolved. Brush dough with brine. Bake in preheated oven at 220°C (gas mark 4-5, fan: 200°C) (approximately 425°F) for 5 minutes. Remove sheet from the oven. Reduce temperature to 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F). Brush dough and rosettes again with salt water and bake for another 15-20 minutes. Remove from the oven, allow to cool and serve.
