Buttermilk Rye Bread

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Buttermilk Rye Bread
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
723
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie723 cal.(34 %)
Protein30 g(31 %)
Fat9 g(8 %)
Carbohydrates128 g(85 %)
Sugar added3 g(12 %)
Roughage23.3 g(78 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.7 mg(23 %)
Vitamin K13.8 μg(23 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂1 mg(91 %)
Niacin16.9 mg(141 %)
Vitamin B₆1 mg(71 %)
Folate578 μg(193 %)
Pantothenic acid4 mg(67 %)
Biotin40.4 μg(90 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C1 mg(1 %)
Potassium1,149 mg(29 %)
Calcium207 mg(21 %)
Magnesium269 mg(90 %)
Iron8.8 mg(59 %)
Iodine14 μg(7 %)
Zinc7.8 mg(98 %)
Saturated fatty acids3.2 g
Uric acid274 mg
Cholesterol10 mg
Complete sugar10 g

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.