- 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.