Fondue bread

Fondue bread

Total: 2 hr 55 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / 100 g: 285 kcal
, Fat: 5 g
, Carbohydrate: 48 g
, Protein: 10 g


1 bread


The original recipe with guaranteed success is for 1 bread. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


500g rustic flour
60g mixed seeds (Campiuns)
1 ½tsp salt
¼cube yeast (approx. 10 g), crumbled
1tsp sugar
3 ½dl water
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How it's done


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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