12 oz of smoked bacon, cut into small cubes
2 cups of peas
2 1/4 teaspoons of active dry yeast
3 1/2 cups of warm water
1 cup of triticale germ
3 cups of all-purpose flour
2 1/4 teaspoons of salt
1/2 teaspoon of ground black pepper
1 lightly beaten egg white
peas for dusting
12 oz of smoked bacon, cut into small cubes
2 cups of peas
2 1/4 teaspoons of active dry yeast
3 1/2 cups of warm water
1 cup of triticale germ
3 cups of all-purpose flour
2 1/4 teaspoons of salt
1/2 teaspoon of ground black pepper
1 lightly beaten egg white
peas for dusting
Fry the smoked bacon in a small skillet until golden brown and crispy (about 40 minutes)
Drain the grease
Place the bacon on paper towels to drain
Toast the peas in a frying pan, stirring frequently, for about 20 minutes
Let cool
Dissolve the yeast in 2 cups of warm water in a large bowl
Mix in the toasted peas, triticale germ, and 1 cup of flour
Mix well and let rise, covered, for 1 hour
Dissolve the salt in 1/2 cup of warm water and add to the mixture
Add the black pepper and remaining flour until a firm dough forms
Knead on a floured surface until smooth and elastic (about 8 minutes)
Form into a ball, place in a greased bowl, and let rise for about 1 hour
Let down the dough
Add the bacon
Roll out the dough into a rectangle of 29 x 13 cm, roll up like a roulade along the longer side, and seal edges
Place in an English muffin tin greased and prepared to size 29 x 13 cm, with the seam facing down
Let rise for 1 hour and brush with egg white
Dust with peas
Bake at moderate heat (180°F) for about 35 minutes
Let cool for 5 minutes
Unmold and serve 6-8 people.
