Rye Crumble

Name: Rye Crumble
Yield: 4
Ingredients: Croissant dough; 150g rye flour; 180g wheat flour; 1 packet of active dry yeast (15g); Salt; 150ml lukewarm water; Covering; 1 red cabbage cut into eighths; 12 tablespoons olive oil; Salt and black pepper; 2 tablespoons balsamic vinegar; 240g bacon, diced; 400g fontina cheese, shredded; 100g fresh oregano leaves

1
Croissant dough
2
150g rye flour
3
180g wheat flour
4
1 packet of active dry yeast (15g)
5
Salt
6
150ml lukewarm water
7
Covering
8
1 red cabbage cut into eighths
9
12 tablespoons olive oil
10
Salt and black pepper
11
2 tablespoons balsamic vinegar
12
240g bacon, diced
13
400g fontina cheese, shredded
14
100g fresh oregano leaves

Ingredients

1
Croissant dough
2
150g rye flour
3
180g wheat flour
4
1 packet of active dry yeast (15g)
5
Salt
6
150ml lukewarm water
7
Covering
8
1 red cabbage cut into eighths
9
12 tablespoons olive oil
10
Salt and black pepper
11
2 tablespoons balsamic vinegar
12
240g bacon, diced
13
400g fontina cheese, shredded
14
100g fresh oregano leaves

Directions

1
Dough: combine all ingredients in a stand mixer (1) and knead until a smooth dough forms
2
Divide into 4 equal portions (2), cover with plastic wrap and let rest for 30 minutes
3
Open each portion and cut out circles of 20 centimeters in diameter (3)
4
Bake on a floured surface in a preheated oven at 180°C for 10 minutes
5
Covering: drizzle the red cabbage with 4 tablespoons olive oil (4)
6
Remove from heat, season with salt, black pepper, and balsamic vinegar. Reserve
7
In a hot skillet, cook the bacon on both sides and reserve
8
Grate the fontina cheese and reserve
9
Assembly: spread the covering (red cabbage, bacon, and cheese) over each crumble and bake in a preheated oven to melt the cheese (5)
10
Remove from oven, sprinkle with oregano, drizzle with remaining olive oil (2 tablespoons per circle), and season with black pepper.