- Recipes Home
- Interest Groups
Savory Bacon Baps Recipe
|Warm water||900 Milliliter (3 3/4 Cup, At 110°/ 43°C)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Light rye flour||1 Kilogram (6 2/3 Cups)|
|Starter dough||2 Tablespoon|
|Sliced bacon||8 Ounce (225 Grams)|
|Caraway seeds||4 Teaspoon|
|Sea salt||2 Teaspoon|
Serving size: Complete recipe
Calories 3750 Calories from Fat 504
% Daily Value*
Total Fat 59 g91.4%
Saturated Fat 13.3 g66.5%
Trans Fat 0 g
Cholesterol 60 mg
Sodium 8275.1 mg344.8%
Total Carbohydrates 718 g239.3%
Dietary Fiber 237.3 g949.3%
Sugars 12.4 g
Protein 168 g335.5%
Vitamin A 3.7% Vitamin C 7.1%
Calcium 74.9% Iron 393.6%
*Based on a 2000 Calorie diet
Stir sugar into warm water and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Place half the flour in a large bowl.
Add yeast liquid to flour with starter dough, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise at room temperature overnight.
Lightly broil bacon.
Drain on paper towels; chop very finely.
Preheat oven to 400°F (205°C).
Mix salt, 2 teaspoons caraway seeds, bacon and remaining flour into dough.
Knead until smooth.
Sprinkle baking sheets with flour.
Divide dough into 6 equal pieces.
On a floured surface, roll out dough thinly into flat cakes 10 to 12 inches (25 to 30 cm) in diameter.
Brush tops with water; cut crisscross markings.
Sprinkle with remaining caraway seeds and sea salt.
Place on floured baking sheets.
Bake 30 minutes or until brown.