THIS IS WHAT YOU NEED FOR 10 SPECKSTANGERL:
FOR THE GERM DOUGH:
- 300 g wheat flour
- 200 g spelt flour
- 12 g fresh yeast
- 200 ml milk
- 100 ml water, lukewarm
- Some icing sugar
- 50 g butter
- 1 teaspoon salt
- Coarse sea salt for sprinkling
- Caraway seeds, to taste, for sprinkling
- 10 slices of thinly sliced bacon
- Tyrolean mountain cheese, finely grated
- 125 g crème fraîche
AND THAT'S HOW IT WORKS:
Crumble the fresh yeast into the lukewarm water and stir in the icing sugar to dissolve. Heat the milk, remove from the heat and melt the butter in it.
Put the wheat and spelt flour into a bowl, add salt, some pepper, the lukewarm butter-milk mixture and the dissolved yeast. Knead everything well to a smooth dough. Then cover with a clean tea towel and leave to rise in a warm place for about 50 minutes.
Divide the dough into ten pieces of 80 grams each and grind them into balls. Let the balls rise again for five to ten minutes and then roll them out lengthwise (about ten centimetres wide). Spread with some crème fraîche, put a slice of bacon on top and roll up from the longer side. Cut the roll in half and twist the two parts together.
Brush the Stangerl with a little water and sprinkle with caraway seeds, sea salt and grated Tyrolean mountain cheese. Then bake in a preheated oven at 200 degrees top and bottom heat for 15 to 20 minutes.