Bread with Apricots and Raspberry-rosemary Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 850 cal. | (40 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 134 g | (89 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 16.3 g | (54 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 282 μg | (94 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,112 mg | (28 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 41 g |
Ingredients
- For the bread
- 500 grams Pastry flour
- ½ cube Yeast (21 grams)
- 200 milliliters lukewarm milk
- 1 tsp sugar
- 50 grams softened butter
- 1 egg
- 1 tsp salt
- 100 grams dried Dried apricot
- 50 grams blanched almonds
- 2 Tbsps milk (For brushing the bread)
- For the compote
- 500 grams Raspberries
- 3 Tbsps sugar
- 50 milliliters Grape juice
- 1 tsp finely chopped rosemary
- 1 generous pinch cornstarch
Preparation steps
For the bread, sift the flour into a bowl and make a well. Crumble the yeast into the well and mix with 2-3 tablespoons of milk and the sugar. Let the mixture rest, covered, for about 15 minutes.
Add the butter, egg, salt and remaining milk. Knead into a smooth, pliable dough. Cover and let rise in a warm place for about 1 hour.
Chop approximately 1/3 of apricots and almonds.
Knead the whole and chopped apricots and nuts into the dough. Shape into a loaf and place on a baking tray lined with parchment paper. Cover and let rest in a warm place for another 15 minutes.
Preheat the oven to 200°C (approximately 400°F). Brush the bread with milk and bake for about 45 minutes, until light brown.
For the compote, rinse the berries and allow to drain. Mix with 2 tablespoons sugar and set aside. In a pot, caramelize the remaining sugar until golden brown. Stir in the juice, rosemary and half of the raspberries. Add about 100 ml (approximately 1/2 cup) of water and simmer for 3-4 minutes, until the berries dissolve.
Mix the cornstarch with a little water and stir into the sauce. Add the remaining berries and remove from heat. Let cool and serve with the bread.
