Fastenwähe - Swiss Lenten Bread

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
• 1 packet (7g) instant yeast 1 packet (7g) instant yeast
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) lukewarm water 1 cup (240ml) lukewarm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 slices bacon, cooked and crumbled 4 slices bacon, cooked and crumbled
• 1 cup (100g) grated Gruyère cheese 1 cup (100g) grated Gruyère cheese
• 1 cup (100g) grated Emmental cheese 1 cup (100g) grated Emmental cheese
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, instant yeast, and salt.
2. 2.
   Gradually add the lukewarm water and olive oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   In the meantime, sauté the chopped onion in a pan until translucent and slightly caramelized. Set aside.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the risen dough and divide it into two equal portions.
8. 8.
   Roll out each portion into a rectangular shape, approximately 30x20cm (12x8 inches).
9. 9.
   Spread the caramelized onions evenly over the dough, followed by the crumbled bacon and grated cheeses. Season with freshly ground black pepper.
10. 10.
    Roll up the dough tightly from the longer side, forming a log shape.
11. 11.
    Place the rolled dough on a baking sheet lined with parchment paper and let it rest for 10 minutes.
12. 12.
    Bake in the preheated oven for 25-30 minutes, or until the Fastenwähe turns golden brown.
13. 13.
    Remove from the oven and let it cool slightly before slicing and serving.

Treat your ingredients with care...

• Onion — Caramelizing the onions adds a sweet and savory flavor to the Fastenwähe. Cook them slowly over low heat until they turn golden brown for the best results.
• Bacon — Crisp up the bacon before crumbling it over the dough. This will enhance its smoky flavor and ensure it adds a delightful crunch to the bread.
• Swiss cheeses — Use a combination of Gruyère and Emmental cheeses for an authentic Swiss taste. Grating the cheese ensures even distribution throughout the bread.

Tips & Tricks

• For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted vegetables instead.
• Experiment with different cheese combinations, such as adding some Appenzeller or Raclette cheese for extra flavor.
• Serve the Fastenwähe warm with a dollop of sour cream or a side of fresh salad for a complete meal.
• Leftover Fastenwähe can be reheated in the oven or toaster for a quick and delicious snack.
• Freeze any extra portions of Fastenwähe for later enjoyment. Simply thaw and reheat in the oven before serving.

Serving advice

Serve the Fastenwähe warm or at room temperature. It can be enjoyed as a standalone dish or paired with a fresh green salad for a light and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley or chives over the sliced Fastenwähe. This adds a pop of color and freshness to the dish.