Austrian Royal Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,278 cal. | (156 %) | ||
| Protein | 122 g | (124 %) | ||
| Fat | 94 g | (81 %) | ||
| Carbohydrates | 480 g | (320 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 33.2 g | (111 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 45.6 mg | (380 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 3.6 mg | (360 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 43.7 mg | (364 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 1,154 μg | (385 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 143.3 μg | (318 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 3,267 mg | (82 %) | ||
| Calcium | 477 mg | (48 %) | ||
| Magnesium | 660 mg | (220 %) | ||
| Iron | 24.1 mg | (161 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 15.9 mg | (199 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 479 mg | |||
| Cholesterol | 545 mg | |||
| Complete sugar | 98 g |
Ingredients
- Ingredients
- 1 carrot
- ½ cube fresh Yeast (21 grams)
- 50 grams sugar
- 125 milliliters lukewarm milk
- 500 grams Pastry flour
- 1 pinch salt
- 1 egg
- 80 grams ground Pine nuts
- 100 milliliters Buttermilk
- Pastry flour (for the work surface)
- 75 grams Sunflower seed
- 1 egg yolk
- 20 grams Pine nuts
Preparation steps
Peel the carrot and finely grate. Crumble the yeast and stir in the sugar and milk until smooth. In a bowl, mix the flour, milk mixture, salt, carrot, egg, ground pine nuts and buttermilk. Using the dough hook of a hand mixer, knead the mixture into a dough until it no longer sticks to the bowl's sides. The quantity of the flour may vary slightly. Cover the bowl and let the dough rise in a warm place for about 45 minutes.
Knead the dough well on a floured work surface while adding about 50 grams (approximately 2 ounces) of the sunflower seeds. Divide the dough into two and roll each dough to about 40 cm (approximately 1 1/2 feet) long strands. Wrap the two strands around each other, squeezing the ends together, and place on a parchment-lined baking sheet. Let the dough rest for about 15 minutes.
Preheat the oven to 180°C (approximately 350°F).
Whisk the egg yolk with 1 tablespoon of water. Brush the dough with the egg yolk, sprinkle with the whole pine nuts and the remaining sunflower seeds and bake for about 50 minutes or until golden brown (or until a toothpick inserted in center of the bread comes out clean).
Take the bread out of the oven, allow to cool briefly and let cool completely on a wire rack.
If you desire, serve with lime butter. Enjoy!
