Hazelnut-Spelt Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,214 cal. | (248 %) | ||
| Protein | 255 g | (260 %) | ||
| Fat | 131 g | (113 %) | ||
| Carbohydrates | 739 g | (493 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 130.6 g | (435 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 40.3 mg | (336 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 5.3 mg | (530 %) | ||
| Vitamin B₂ | 5.1 mg | (464 %) | ||
| Niacin | 135.8 mg | (1,132 %) | ||
| Vitamin B₆ | 5.5 mg | (393 %) | ||
| Folate | 2,418 μg | (806 %) | ||
| Pantothenic acid | 20.2 mg | (337 %) | ||
| Biotin | 261.9 μg | (582 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 7,822 mg | (196 %) | ||
| Calcium | 1,363 mg | (136 %) | ||
| Magnesium | 1,967 mg | (656 %) | ||
| Iron | 62.5 mg | (417 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 50.6 mg | (633 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 1,886 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 61 g |
Ingredients
- Ingredients
- 100 grams coarsely ground Spelt
- 1 kilogram Spelt (flour)
- 1 cube Yeast 42 grams (approximately 1.5 ounces)
- 1 Tbsp Apple syrup
- ¾ l Buttermilk
- 150 grams Hazelnuts
- 1 Tbsp ground Fennel
- 1 Tbsp ground Anise seed
- 1 Tbsp Sea salt
- Pastry flour (for kneading)
- butter (for greasing the pan)
Preparation steps
Combine the coarsely ground spelt and 1/8 liter (approximately 1/2 cup) of lukewarm water in a bowl. Cover and let soak for about 12 hours. Add the spelt flour to a large bowl and make a well in the center. Crumble the yeast into the well and mix with the apple juice and about 1/4 of the buttermilk. Cover and let stand for about 20 minutes in a warm place. Coarsely chop the hazelnuts.
Add the chopped hazelnuts, spices, salt, soaked spelt and remaining buttermilk to the bowl and knead to form a smooth dough. Cover and let rise for 30 minutes in a warm place. Transfer the dough to a floured surface and knead a few times. Divide the dough in half and shape into two oval loaves. Place the loaves on a well-oiled baking sheet, cover and let rise for 20 minutes.
Preheat the oven to 220°C (approximately 425°F). Place an ovenproof bowl of water on the bottom rack of the oven. Brush the loaves with a bit of water, score in a cross pattern with a sharp knife and bake for 20 minutes. Reduce the oven temperature to 160°C (approximately 325°F) and continue baking for 40 minutes. Remove the loaves from the oven and cool on a wire rack.
