Bread with Poppy Seeds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,807 cal. | (134 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 95 g | (82 %) | ||
| Carbohydrates | 363 g | (242 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 115.5 g | (385 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 4.8 mg | (480 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 55.3 mg | (461 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 2,457 μg | (819 %) | ||
| Pantothenic acid | 18.1 mg | (302 %) | ||
| Biotin | 135.5 μg | (301 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 4,679 mg | (117 %) | ||
| Calcium | 3,141 mg | (314 %) | ||
| Magnesium | 1,280 mg | (427 %) | ||
| Iron | 43.9 mg | (293 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 32 mg | (400 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 1,197 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 300 grams Whole Grain Rye Flour
- 150 grams Whole wheat flour
- 1 cube fresh Yeast (42 grams)
- 1 pinch sugar
- 400 milliliters lukewarm water
- 1 packet liquid Sourdough (150 grams from the health food store)
- 2 Tbsps rough Bread spice
- 200 grams Poppy seeds
- 1 tsp salt
Preparation steps
Add the flour to a large bowl, make a well in the center and add in the yeast and sugar. Pour approximately 100 ml (approximately ½ cup) of water. Sprinkle some flour into the well from the edge and mix to a paste-like consistency. Cover and leave for about 15 minutes in a warm place.
Now, add in the bread spice, sourdough starter, the poppy seeds and salt to the flour mixture and pour in the remaining water. Knead to a smooth dough. Again knead the dough on a floured work surface with your hands for about 5-10 minutes vigorously until the dough is smooth and elastic. Then put the dough back in the bowl, cover and let rest for about 1 hour until its volume has doubled.
Place the dough on a floured surface and knead well again. Transfer the dough into a greased bread loaf pan. Smoothen the surface with some water and prick with fork several times. Let the dough rest until the surface gets cracked (about 15 minutes).
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 1 hour. Remove the bread from oven and let cool. Slice the bread and serve with honey.
