Press the freshly cooked potato in a potato masher and let it steam out. If you have cooked potatoes from the day before, it is best to grate them finely.
Cut bacon and onions into small cubes and fry in fat. Leave to cool a little while.
Knead a dough of water, yeast, wheat flour, rye flour, baking malt, salt, potato and bacon mixture.
Cover and leave to rise in a warm place for about 1 hour.
Chop the wild garlic finely.
Place the dough on a well-floured surface and knead in the wild garlic.
Divide the dough into 12 pieces.
Shape each piece into a round shape.
Flour a little and place on a baking tray with baking paper with the end facing up.
Leave to rise in a warm place for about 30 minutes.
Bake in a preheated oven at 210° C for 20 minutes (with steam).