Brown Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,748 cal. | (131 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 405 g | (270 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 50.7 g | (169 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 37 mg | (308 %) | ||
| Vitamin K | 47.2 μg | (79 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 34.8 mg | (290 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 1,368 μg | (456 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 112.3 μg | (250 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 3,485 mg | (87 %) | ||
| Calcium | 509 mg | (51 %) | ||
| Magnesium | 567 mg | (189 %) | ||
| Iron | 18.7 mg | (125 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 529 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 76 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 150 grams Rye flour
- 100 grams buckwheat or Chestnut flour
- 1 tsp sugar
- 1 packet Dry yeast
- 2 tsps salt
- 50 grams flaxseed
- 50 grams Sunflower seed
- 200 grams Yogurt (0.1% fat)
- 4 Tbsps Canola oil
- Parchment paper (for lining)
Preparation steps
Mix two flours with sugar, dry yeast, salt, flaxseed and sunflower seeds. Line baking tray with parchment paper. Mix yogurt with 250 ml (approximately 1 cup) of warm water and 2 tablespoons of oil. Heat to about 35°C (approximately 100°F) and add to flour mixture.
Mix all ingredients and knead thoroughly with a food processor into a smooth dough. Form dough into a long loaf and place on a plate. Score with a sharp knife, cover and let rise for 30–40 minutes in a warm place. Preheat the oven.
Bake the bread at 250°C (approximately 475°F) for about 10 minutes. Reduce the temperature to 225°C (approximately 425°) and continue baking for 40 minutes. Spread bread with 2 tablespoons of oil and bake for 10 more minutes. Leave on a wire rack to cool, then serve.
