Fondue bread

Ingredients

750 g

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g rustic flour

60 g mixed seeds (Campiuns)

1 ½ tsp salt

¼ cube yeast (approx. 10 g), crumbled

1 tsp sugar

3 ½ dl water

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Utensils

4 glasses, each approx. 200 ml, Cooking spoon, Knife, Lemon squeezer, Pan, Peeler, Sieve, Cutting board

How it's done

Dough

Mix the flour, seeds and salt in a bowl. Add the yeast, sugar and water, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise for approx. 1½ hrs. until doubled in size.

To shape

On a lightly floured surface, flatten the dough, fold in to the middle all the way around, turn and shape into a smooth ball. Place the dough on a baking tray lined with baking paper, sprinkle with a little flour and flatten. Cover and leave to rise for a further 30 mins. Flatten the dough, slash the dough vertically and then horizontally every 2 cm using a dough scraper or knife.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

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