Weight wheat and rye flour in a bowl and mix with salt and sugar.

Add water, 1 tablespoon olive oil and the yeast and knead slowly with the dough hook for about 2 minutes. With the fastest speed knead for about 5 minutes until a smooth dough is formed. Cover the dough with a towel and let rise for 15-20 minutes in a warm place .

Put the dough on a floured surface and form to a slightly elongated loaf. Set loaf on a baking sheet with parchment paper and let rise again for about 10 minutes covered.

Bake the bread in a preheated oven at 175°C for about 40 minutes. Remove and let cool completely.

Omit the bacon in a pan until its crispy. Remove and drain on some kitchen paper and leave to cool.

Melt the butter in a small saucepan and stir in the olive oil. Peel garlic and chop finely. Wash the parsley, pluck leaves and chop finely. Cut the bacon into small pieces.

Mix cream cheese, garlic, parsley, bacon, cheddar cheese and mountain together.

Cut the bread lengthwise and crosswise into slices. But do not cut all the way to the ground, so it still holds together.

Distribute the butter-oil mixture with a brush on the cut surfaces. Now spread the cheese mixture into the cuts.

Wrap the bread in aluminum foil and bake at 175°C for about 20 minutes. Now remove the aluminum foil on the surface and bake another 10 minutes.

Take the bread from the oven, remove foil completely and still enjoy warm.