Carrot Almond Loaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,965 cal. | (94 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 305 g | (203 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 52.3 g | (174 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 19.8 mg | (165 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 35.4 mg | (295 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 679 μg | (226 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 60.6 μg | (135 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 2,742 mg | (69 %) | ||
| Calcium | 306 mg | (31 %) | ||
| Magnesium | 698 mg | (233 %) | ||
| Iron | 35.7 mg | (238 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 18.7 mg | (234 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 645 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 10 grams fresh Yeast
- 1 tsp brown sugar
- 250 grams Spelt flour (Type 630)
- 200 grams Whole wheat flour
- 1 tsp Sesame seeds
- 7 grams salt
- 4 Tbsps Yogurt (0.1% fat)
- 1 carrot
- 50 grams almonds
Preparation steps
Mix the yeast with the sugar and 2-3 tablespoons of lukewarm water, and let soak for about 5 minutes. Mix the flour with the salt and sesame seeds in a bowl and make a well in the center. Pour in the yeast mixture and add about 175 ml (approximately 6 ounces) of warm water and the yogurt. Knead with the dough hook of an electric mixer or by hand into a smooth dough (until it stops sticking to the edge of the bowl). Add more flour if too sticky and more water if too dry. Cover the dough with a cloth and let sit in a warm place for about 1 hour.
Peel and grate the carrot. Knead together with the almonds into the dough and let it sit again, covered, for about 2 hours.
Form into a loaf, place on a parchment paper-lined baking sheet and let rise for another 15 minutes.
Preheat the oven to 200°C (approximately 400°F). Brush the bread with lukewarm water and bake for about 35 minutes.
