A cheese fondue needs some good quality bread. I best like a brown loaf of bread, such as a dunkles St. Gallerbrot, a dunkler Pfünder or a Ruchbrot, while others prefer white bread. This Fonduebrot here is a great, home-baked alternative that looks great too. You can either make it with brown or white flour, depending on what kind of bread you like for cheese fondue. Not every Swiss has seen a Fonduebrot before, so you might even be able to impress your Swiss friends with it!
This bread isn’t only great for cheese fondues. My kids love it for dinner, they love picking the little squares and make mini sandwiches.
- 250g of brown flour (for example spelt flour (Dinkelmehl) or Ruchmehl)
- 250g of plain white flour
- 20g of fresh yeast or 2 tsps dried instant yeast
- 0.5 tsp sugar
- 1.5 tsp salt
- 3.5dl water
Add the flour and salt to a bowl and mix well. Add the fresh yeast (in crumbs) or dried yeast, sugar and water and mix until you have a dough. Knead the dough for 10 minutes by hand or 7 minutes with a kitchen machine.
Put the dough back into the bowl and cover with clingfilm. Prove until doubled in size, this will take 1.5-2 hours.
Cut the dough in half. Roll out both doughs 1cm thick. Place both onto a baking tray covered in baking parchment. Cut them it in squares with a knife or pizza cutter – you need to cut it almost completely through, don’t worry it’ll grow together again in the oven. Cover with a kitchen towel and let it rest for another 30 minutes. Then brush the surface with water and sprinkle some flour over it.
Bake at 180 degrees C for 20 minutes on the second lowest rack of the oven.