Vintner Bread

Make a sourdough especially for the Winzerbrot. Depending on the maturity of the dough is not necessary yeast.

Mix the sourdough with salt and let it stand for a few minutes. Mix the wine with the hot water. Add to the sourdough with the flour.

Knead the dough with the food processor on the highest speed for 10 minutes. Let the dough rest covered for 30 minutes.

In the meantime, place the catfish bacon in a non-stick skillet with no added fat.

Add the leeks and dried cilantro and let everything saute. Knead the fried onions, bacon and leek well into the dough.

Shape the dough into a loaf and let it rise in a warm place for about 1 1/2 to 2 hours.

In the meantime, preheat the oven to 200 degrees and place the dough in a lightly greased baking pan. Lightly score the surface and place in the oven.

Use a lot of steam for the first 10 minutes and then reduce the baking temperature to 180 degrees.

Bake the Winzerbrot for about 45 minutes and let it cool down.

Preparation Tip:

It is best to serve a well-chilled Hefeweißbier and a cheese platter with the Winzerbrot.

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