Sauerkraut on Bread Dough

4.50 (4)
⏱ 160 mins 🍽 ['12', '1 baking sheet'] 🌶 german 🏷 Drink

This German dish starts with a yeasted dough that is rolled thin and topped with crispy bacon pieces and drained sauerkraut. A seasoned mixture of sour cream and eggs is drizzled over the top before baking. The result is a savoury, golden sheet that is cut into squares for serving. It makes an excellent appetiser or light dinner, particularly when paired with a crisp white wine or a traditional German lager. The recipe yields enough for a full baking sheet.

Sauerkraut on Bread Dough

Ingredients

  • 1 (0.6 ounce) cake compressed fresh yeast
  • 0.5 cup water
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 0.33333334326744 cup clarified butter, melted
  • 2.5 cups all-purpose flour
  • 1 cup bacon, cut into 1/2 inch pieces
  • 1.5 cups sour cream
  • 4 eggs
  • 1 tablespoon caraway seed
  • ground nutmeg to taste
  • salt and pepper to taste
  • 1 (20 ounce) can sauerkraut, drained

Method

  1. Crumble the fresh yeast into a small bowl. Add the water and sugar, then stir with a fork until the yeast dissolves. Leave it to stand for 15 minutes before mixing in the salt and melted clarified butter.
  2. Place the flour in a large bowl, creating a well in the middle. Incorporate the yeast mixture, then knead the dough until it becomes smooth and elastic, which should take about 12 minutes. Cover the bowl with a cloth and let the dough rise in a warm spot until it doubles in size, approximately 1 hour.
  3. As the dough rises, cook the bacon pieces in a skillet until they are nearly crisp. drain the fat. In a separate bowl, combine the sour cream, eggs, caraway seed, nutmeg, salt, and pepper until you have a smooth mixture. Set this aside.
  4. Heat your oven to 350 degrees F (175 degrees C).
  5. Roll the risen dough into a rectangle that will fit your baking sheet. Transfer the dough to the sheet, then scatter the cooked bacon over it. Spread the well drained sauerkraut evenly across the dough, followed by a drizzle of the prepared sour cream and egg mixture.
  6. Bake on the middle oven rack for 40 minutes, or until the bread is browned on top and underneath. Allow it to cool slightly before cutting into squares for serving.

Nutrition (per serving)

Calories315 kcal
Fat21 g
Sugars2 g
Protein8 g
Sodium680 mg

Recipe details

CategoryDrink
Cuisinegerman
AuthorCatrin