Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Tip: bake the bread a day in advance, then it is easier to put it on the fondue fork.
6. Semi-white flour: type 650-900.