Rosemary and Fennel Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,830 cal. | (87 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 380 g | (253 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.8 g | (63 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 894 μg | (298 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 52.3 μg | (116 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,308 mg | (33 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 464 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast 21 g (approximately 1.5 ounces)
- 1 tsp fennel seeds
- 1 tsp dried rosemary
- ½ tsp cilantro
- 500 grams Pastry flour
- 1 Tbsp salt
- Pastry flour (for kneading)
Preparation steps
Combine the yeast with 250 ml of lukewarm water and mix until smooth. Coarsely grind the fennel seeds, rosemary and coriander seeds with a mortar and pestle. Combine the flour, ground spices and salt in a large bowl. Stir in the yeast mixture and knead with the dough hook attachment of an electric mixer until smooth and elastic, adding more flour or water if necessary.
Cover and let rise for about 45 minutes in a warm place.
Transfer the dough to a floured surface, knead a few times and shape into a loaf. Place on a well-greased baking sheet and let rise for another 20 minutes.
Preheat the oven to 220°C (approximately 425°F).
Place an ovenproof bowl of water on the bottom shelf of the oven. Brush the loaf with water and score several times diagonally. Bake for 10 minutes, reduce the temperature to 200°C (approximately 400°F) and continue baking for 40 minutes, until golden brown and hollow sounding when tapped. Remove from the oven and cool on a wire rack.
