1

For the dough, mix together the flour and salt. Add the yeast, milk, water and wine and knead briefly to form a soft, smooth dough. Cover and allow to rise at room temperature for 2-3 hours, punching down or folding the dough several times during this period.

2

Roll out the dough into a flat circular form about 30 cm in diameter. Place it on a baking tray covered with baking paper and allow it to rise for a further 20-25 minutes.

3

Preheat the oven to 220°C. Cut the dough into 2-3 cm squares using a long sharp knife. Brush the dough squares with egg white or water and sprinkle with the seeds. Bake in the middle of the preheated oven for 12-15 minutes. Remove from the oven and leave to cool on a cake rack. Serve while still freshly baked with cheese fondue.

Source:

IG Dinkel, Judith Gmür-Stalder