Crumble the yeast, mix with sugar and dissolve until the yeast becomes liquid. Knead 250 ml water, flour, oil, 1 pinch of salt and yeast with the dough hook of the hand mixer to a dough. Cover and leave to rise in the oven at 50 °C for approx. 30 minutes.
Knead the yeast dough again briefly and divide it into three equal pieces. On a lightly floured work surface, roll out each piece of dough to a flat cake measuring approx. 10 x 35 cm. Sprinkle 125 g bacon and 125 g cheese in the middle of each flat cake, leaving an approx. 2 cm wide edge at each end.
Whip the long sides over the filling, fold in the ends and place the strands with the seam facing down on a baking tray lined with baking paper. Put them back into the oven at 50 °C for about 10 minutes.
Mix sour cream and lemon juice, season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Wash chives, shake dry and cut into fine rolls.
Wash and clean spring onions and cut into fine rings. Take the hand-bread out of the oven, cut the strands into quarters. Spread the sour cream on the bread and sprinkle with chives and spring onions.