|170 g||all-purpose flour|
|80 g||whole rye flour|
|100 ml||water (lukewarm)|
|20 g||fresh yeast|
|8 strips||streaky bacon|
|140 g||crème fraîche|
|15 ml||olive oil|
|flour for work surface|
Silvaner, Alsace, 2011
This fine, elegant wine has a pronounced fruitiness which does not clash with the hearty aroma of the flambé. Especially refreshing when enjoyed between 10 - 12°C/54°F.
Dissolve the yeast in lukewarm water. Work the yeast, wheat and whole rye flour, and egg into a smooth dough. Cover and let rise for approx. 25 – 30 min.
Add salt and olive oil to the dough and knead until fully incorporated. Cover and allow to rise for approx. 40 – 45 min.
Meanwhile, preheat the oven to 240°C/ 465°F. Finely dice bacon and cut onion into half rings. Cut chives finely.
Sauté the bacon and onion in a small frying pan and then transfer onto a paper towel-lined plate to cool.
Divide the dough into two equal pieces and roll out each until flat on a work surface sprinkled with flour. Transfer to a lined baking tray.
Spread crème fraîche evenly over the flatbreads and season with salt and pepper.