Nutrition balance score
Good
Glycemic Index
71
High
Glycemic Load
79
High
Nutrition per serving
Calories876.4 kcal (44%)
Total Fat39.5 g (56%)
Carbs110.2 g (42%)
Sugars5.6 g (6%)
Protein26.6 g (53%)
Sodium1577.7 mg (79%)
Fiber17.9 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
150grye flour
350gwholemeal flour
350mlwater
lukewarm
10gsalt
more or less possible
2 Tbspapple cider vinegar
or alternatively white wine vinegar or white balsamic
1 packdry yeast
1/2 cube of fresh yeast
400gsour creme
75gcheese
grated, mountain cheese or Emmental
salt
for seasoning
pepper
for seasoning
300gpotatoes
weighed with skin on
150gbacon cubes
vegan
2spring onions
Instructions
Prepare
Step 1
Dissolve the yeast in lukewarm water. Put the flour, salt and vinegar together with the yeast water in a bowl and knead everything for about 5-7 minutes using the dough hook of the mixer to form a smooth dough. Cover it and let it rest at room temperature for an hour.
rye flour150g
wholemeal flour350g
water350ml
salt10g
apple cider vinegar2 Tbsp
dry yeast1 packStep 2
Divide the dough into four pieces. Roll them up into thin, elongated, oval flat cakes and place two of them on a baking tray lined with baking paper. Let them rest for another 15 minutes.
Step 3
Preheat the oven to 200 degrees top/bottom heat.
Cook
Step 4
Mix the sour cream with the grated cheese. Season the mixture with salt and pepper.
Step 5
After resting, coat them thickly with the sour cream. Top them with the potato slices and the bacon cubes.
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