Brown Ale Loaf

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Brown Ale Loaf
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
143
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie143 kcal(7 %)
Protein5.11 g(5 %)
Fat3.76 g(3 %)
Carbohydrates21.86 g(15 %)
Sugar added0.73 g(3 %)
Roughage3.17 g(11 %)
Vitamin A21 mg(2,625 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.63 mg(5 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.09 mg(8 %)
Niacin2.35 mg(20 %)
Vitamin B₆0.13 mg(9 %)
Folate26.46 μg(9 %)
Pantothenic acid0.23 mg(4 %)
Biotin1.17 μg(3 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C0 mg(0 %)
Potassium125.74 mg(3 %)
Calcium12.41 mg(1 %)
Magnesium43.47 mg(14 %)
Iron1.17 mg(8 %)
Iodine5 μg(3 %)
Zinc0.85 mg(11 %)
Saturated fatty acids1.02 g
Cholesterol17.13 mg

Ingredients

for
1
Ingredients
2 ⅔ cups whole-wheat bread flour
1 teaspoon easy blend Yeast
1 tablespoon brown sugar
1 teaspoon salt
1 tablespoon butter (melted)
1.333 cups pale Ale
0.333 cup mixed Seed
1 egg (beaten)
How healthy are the main ingredients?
saltegg

Preparation steps

1.
Mix together the flour, yeast, sugar and salt. Pour in the butter and beer and mix everything together with your hands until it comes together into a smooth dough.
2.
Turn the dough out onto a lightly greased work surface and knead vigorously for 10 minutes or until the dough is smooth and elastic.
3.
Transfer back to the bowl, cover with oiled clingfilm and leave to prove somewhere draught-free for 2 hours.
4.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and grease and line a large loaf tin with greaseproof paper.
5.
Remove the clingfilm and punch the dough to knock it back. Turn it out onto an oiled work surface, sprinkle over the seeds and knead them through the mixture. Roll the dough with your hands into a fat sausage, then turn it 90? and roll it tightly the other way. Tuck the ends under and transfer the dough to the tin, keeping the seam underneath.
6.
Cover the tin loosely with oiled clingfilm and leave to prove somewhere warm for 45 minutes. Remove the clingfilm, brush the dough gently with beaten egg and make a few slashes across the top with a sharp knife.
7.
Transfer the tin to the oven and bake for 30 - 40 minutes. The bread is ready when it is well risen and golden brown. When you tap the bottom of the loaf it should make a hollow sound. Turn the bread out onto a wire rack and leave to cool completely before slicing.