Buckwheat and Flax Bread

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Buckwheat and Flax Bread
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
2541
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie2,541 cal.(121 %)
Protein74 g(76 %)
Fat54 g(47 %)
Carbohydrates435 g(290 %)
Sugar added0 g(0 %)
Roughage43 g(143 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.6 μg(13 %)
Vitamin E14.8 mg(123 %)
Vitamin K23.6 μg(39 %)
Vitamin B₁2.3 mg(230 %)
Vitamin B₂2 mg(182 %)
Niacin35.7 mg(298 %)
Vitamin B₆2.1 mg(150 %)
Folate1,305 μg(435 %)
Pantothenic acid7.2 mg(120 %)
Biotin92.8 μg(206 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C3 mg(3 %)
Potassium2,693 mg(67 %)
Calcium465 mg(47 %)
Magnesium474 mg(158 %)
Iron16.8 mg(112 %)
Iodine47 μg(24 %)
Zinc13.8 mg(173 %)
Saturated fatty acids16.1 g
Uric acid677 mg
Cholesterol49 mg
Complete sugar25 g

Ingredients

for
1
Ingredients
80 grams flaxseed
250 grams Buckwheat flour
200 grams Pastry flour
100 grams Rye flour
1 tsp salt
1 packet Dry yeast
180 milliliters lukewarm milk
butter
How healthy are the main ingredients?
flaxseedflaxseedsalt

Preparation steps

1.

Sprinkle a long clay baker (Römertopf) with water and grease with butter. 

2.

Soak the flax seeds in 300 ml (approximately 1 1/4 cups) lukewarm water and soak for about 4 hours.

3.

Combine the flour, salt and yeast in a mixing bowl, add the soaked flax seeds, the soaking liquid and the milk and mix with the dough hook attachment until smooth. Cover and let rise for about 1 hour in a warm place.

4.

Knead the dough again, form into a long loaf and place in the prepared pan. Let rise for another 20 minutes, cover and place in a cold oven. Set the oven to 220°C (approximately 425°F) and bake for about 1 hour. Remove the finished bread, let cool and serve sliced.

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