Rhöner Zwibbelsploatz

"Apple cider vinegar because it is an edible acid and quite similar to sourdough."

Base

• 200 gr rye flour 1150

• 200 gr wheat flour /wholemeal wheat flour

• 350 ml lukewarm water

• 12 gr yeast

• 8 gr Bad Reichenhaller salt

• 8 ml apple vinegar (sourdough-like relish)

• 4 gr white sugar

Topping

• 750 gr white onions cut into brunoisse,

• 1 stick of leek, also cut into rings

• 350 gr beef / dried meat cut into 1.5 cm

Ground

Mix everything together and let it stand covered at room temperature for 30 minutes.

Then roll out on a baking tray covered with baking paper and leave to stand for another 20 minutes.

Topping

Fry the beef in a pan with a little clarified butter until lightly browned, add the diced onion and the leek rings and fry until translucent. Season to taste with salt, pepper and nutmeg, then leave to cool.

Pour the cold mixture onto the rolled-out bread dough and bake in the oven on the middle shelf at 200 degrees Celsius for 35 minutes. Serve fresh. Goes well with chilled Kellerbier!

Preparation time for the topping: 15 min

Preparation time for the bread dough: 1 hour

BON APPÉTIT!

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