Fondue – Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, (semi-white flour)
- 1 ¾ teaspoon salt
- 2 tablespoon mustard seeds, roasted yellow
- 0.5 teaspoon ½ cardamom, ground
- 1 teaspoon ginger, fresher, finely grated
- 0.5 ½ cube yeast, (approx. 20 g)
- 300 ml water
- some milk to brush on
Print Recipe
Pin Recipe Instructions
- Mix the flour, salt, mustard seeds, cardamom powder and ginger in a bowl. Add the crumbled yeast and the water and knead everything into a soft, smooth dough (use a little more water if necessary). Cover and double rise in about 1 hour at room temperature.
- Shape the risen dough into an approx. 45 cm long bread and place it diagonally on a baking sheet lined with baking paper. Brush with water and let rise for another 20 minutes.
- In the meantime, preheat the oven and put a bowl of water in the oven. The bread is baked for the first 15 minutes at 230 degrees and is then baked in about 30 minutes at 180 degrees.
- Take the finished bread out of the oven, brush it with the milk while it is still hot and let it cool on a wire rack.
- Tip: bake the bread a day in advance, then it is easier to put it on the fondue fork.
- Semi-white flour: type 650-900.
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