BRÖTCHEN | Speckweckerl AUSTRIA bacon and onion bread rolls

  • 350 g wheat flour
  • 300 g buttermilk, brought up to room temperature
  • 150 g rye flour
  • 100 g onions, cubed
  • 75 g fatty speck (smoked ham), cubed
  • 25 g yeast
  • 10 g salt
  • 5 g malt
  • 5 ml rapeseed oil
  • 5 g sugar
  • Rye flour for dusting
  • Water for spraying

Gently sauté the speck cubes in a little oil until they start to crisp, add onions, reduce heat and sauté for 30 minutes, leave to cool.

Dissolve yeast in 100 ml of buttermilk and a teaspoon of sugar. Combine the flours, malt and salt, add the yeast mixture and remaining buttermilk, knead into a smooth dense dough.

Leave to rise for 120 minutes, degas, add the onion and speck mixture, rise again for 120 minutes or overnight.

Degas, divide into 8 balls 110 grams each. Press the balls to flatten them a little, with a sharp knife cut a cross on the top.

Place on a baking tray lined with parchment. Leave to rise for 2 hours, spray with water, dust with a little rye flour.

Heat oven to 200ºC top and bottom heat. Bake for 35 minutes.