![\"Salzekuchen](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/05\/Salzekuchen-2.jpg\" "\\"Salzekuchen")
<\/p>\n<\/p>\n
I like to watch the regional TV shows from other parts of germany because I always learn something new about this region. This time I learned about a pie called \u201cSalzekuchen\u201d in a TV show about the hessian kitchen. After a little search in the internet, I know now that Salzekuchen is also called Ploatz, Plootz or Bloads and is typical for Hesse, Parts of Franconia and the region of Rh\u00f6n and Hohelohn. It is made of a Bread dough\u00a0 which is topped with a potato or onion mixture. A typical dish in former days, when the village meets for baking bread. For lunch a part of the dough was set aside and used for Salzekuchen.<\/p>\n
I decided to make the potato salzekuchen, but I change the recipe a little bit. The original recipe called for about 200ml canola oil. I think this amount is a little bit to much for nowadays where people normally spend most of their days in offices instead working heavily on a farm.<\/p>\n
This lighter variant of Salzekuchen is very delicious and we will eat this again, for sure!<\/p>\n
<\/p>\n
Dough<\/p>\n
Filling<\/p>\n
Knead all ingredients for the dough 5 min at slow and 5 min at fast speed.<\/p>\n
Let the dough rise for 1 hour.<\/p>\n
Now roll the dough to an right-angle and place it on a paper lined baking tray.<\/p>\n
For the filling mix potatoes, curd, oil, onions and egg, then season with salt, macis, allspice and pepper. Spread the filling on the dough and sprinkle with caraway seeds.<\/p>\n
Bake at 220\u00b0C for about 45 min until golden.<\/p>\n