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Fondue bread
30 m active | 2 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 285
  • Fat about 5g
  • Carbohydrates about 48g
  • Protein about 10g
This is needed
This is needed for 750 g
  • 60 g mixed seeds (Campiuns)
  • 500 g rustic flour
  • 1.5 tsp salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 3.5 dl water
  • 1 tsp sugar
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And that's how it's done
And that's 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.