Buckwheat and Flax Bread
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 2,541 cal. | (121 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 435 g | (290 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 43 g | (143 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 35.7 mg | (298 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 1,305 μg | (435 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 92.8 μg | (206 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 2,693 mg | (67 %) | ||
| Calcium | 465 mg | (47 %) | ||
| Magnesium | 474 mg | (158 %) | ||
| Iron | 16.8 mg | (112 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 13.8 mg | (173 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 677 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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