Ingredients for Krauterfladenbrot
- Wheat Flour
- Cracked Wheat
- Cornmeal
- Soya Flour
- 100g bacon, cooked and crumbled
- Mixed Herbs
- Sea Salt
- Buttermilk
- Margarine
- Yeast
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Krauterfladenbrot? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Krauterfladenbrot
- In a large mixing bowl (or kitchen aid), combine 500g strong bread flour, 7g active dry yeast, 10g salt, 50g sugar, 30ml olive oil, and 300ml lukewarm water. Mix until a shaggy dough forms.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add 1-2 tablespoons more flour if needed to prevent sticking.
- Divide the dough into 4 equal parts (approximately 125g each).
- On a lightly floured surface, roll each dough portion into a thin, round flatbread (approximately 25cm in diameter). Use a fork to prick the surface of each flatbread all over to prevent air bubbles during baking.
- Preheat your oven to 200°C (400°F). Place the flatbreads on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and cooked through.
- While the bread bakes, prepare your toppings. Fry or bake your bacon until crispy. Grate your chosen cheese, finely chop your onions and vegetables (suggestions: bell peppers, spinach, mushrooms). Mix with sour cream to make a delicious spread.
- Serve the warm Krauterfladenbrot immediately with your delicious sour cream, bacon, cheese, and vegetable topping.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
21g
Fat
34g
Carbs
25g
