Buttermilk Rye Bread

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Buttermilk Rye Bread
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
785
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie785 kcal(37 %)
Protein31.28 g(32 %)
Fat10.56 g(9 %)
Carbohydrates149.42 g(100 %)
Sugar added4.31 g(17 %)
Roughage22.43 g(75 %)
Vitamin A63.26 mg(7,908 %)
Vitamin D1.68 μg(8 %)
Vitamin E0.98 mg(8 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.47 mg(43 %)
Niacin11.05 mg(92 %)
Vitamin B₆0.57 mg(41 %)
Folate84.98 μg(28 %)
Pantothenic acid1.38 mg(23 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C0.03 mg(0 %)
Potassium641.02 mg(16 %)
Calcium240.14 mg(24 %)
Magnesium184.87 mg(62 %)
Iron8.61 mg(57 %)
Zinc3.84 mg(48 %)
Saturated fatty acids3.01 g
Cholesterol14.24 mg

Ingredients

for
4
Ingredients
500 grams Whole wheat flour
200 grams Whole Grain Rye Flour
2 tsps salt
1 cube fresh Yeast (42 grams)
1 Tbsp honey
500 milliliters lukewarm Buttermilk
80 grams fine Oats
butter (for the baking sheet)
How healthy are the main ingredients?
Whole wheat flourOatshoneysalt

Preparation steps

1.

Mix both flours with salt in a bowl. Stir yeast with buttermilk and honey until smooth. Pour into flour and knead with the dough hook of an electric hand mixer until smooth. Cover and let rest for 45 minutes.

2.

Spread oatmeal on work surface. Knead dough but don't force the oatmeal into the dough. Knead dough thoroughly and shape into a long roll about 50 cm (approximately 20 inches) long.

3.

Grease baking sheet. Preheat oven to 200°C (approximately 400°F). Roll a rolling pin diagonally over dough roll and place on baking sheet. Slightly press flat and cover with a cloth. Let rest for 15 minutes or until volume has increased by one-third.

4.

Place on bottom rack in oven and bake until golden brown, about 30 minutes.

5.

Turn oven off and let bread stand for 10 minutes before removing. Sprinkle with cold water and cool on a wire rack.