Caraway Bread

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Caraway Bread
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 15 min.
Ready in
Calories:
306
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie306 kcal(15 %)
Protein11.58 g(12 %)
Fat2.63 g(2 %)
Carbohydrates61.32 g(41 %)
Sugar added0.35 g(1 %)
Roughage10.5 g(35 %)
Vitamin A0.76 mg(95 %)
Vitamin D0 μg(0 %)
Vitamin E0.32 mg(3 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.09 mg(8 %)
Niacin3.44 mg(29 %)
Vitamin B₆0.18 mg(13 %)
Folate26.24 μg(9 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.83 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.22 mg(0 %)
Potassium168.67 mg(4 %)
Calcium50.65 mg(5 %)
Magnesium60.39 mg(20 %)
Iron4.18 mg(28 %)
Zinc1.17 mg(15 %)
Saturated fatty acids0.19 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
Ingredients
500 grams
500 grams
1 cube
fresh Yeast 42 g (approximately 1.5 ounces)
1 pinch
500 milliliters
lukewarm Water
1 packet
pre-packaged Whole-wheat sourdough starter 150 g (approximately 5 ounces)
1 teaspoon
2 tablespoons
Caraway (or anise seeds)

Preparation steps

1.

Step 1

2.

Gather all of the ingredients and ensure that the water is lukewarm. 

3.

Step 2

4.

Combine the flours in a large bowl and make a well in the center. Crumble the yeast into the well and sprinkle with sugar. 

5.

Step 3

6.

Pour about 150 ml (approximately 2/3 cup) of lukewarm water into the well and mix with some of the flour to form a thick paste. 

7.

Step 4

8.

Cover and let stand for about 15 minutes in a warm place. 

9.

Step 5

10.

Add the sourdough starter and remaining water to the bowl and mix with the dough hook attachment of a stand mixer or by hand. 

11.

If kneading the dough by hand, knead vigorously on a floured surface for 5-10 minutes, until the dough is smooth and elastic. Return to the bowl, cover and let rise for about 1 1/2 hours, until doubled in volume. 

12.

Step 6

13.

Transfer the dough to a floured surface again and knead in the salt and caraway (or anise) seeds.

14.

Step 7

15.

From the dough into a loaf, sprinkle with a bit of flour and let rise again for about 30 minutes.

16.

Step 8 and 9

17.

Brush the surface of the dough with water and prick several times with a fork. Let stand for another 15 minutes. 

18.

Preheat the oven to 220°C (approximately 425°F).  

19.

Place the loaf on an oiled baking sheet and lightly dust the surface with flour.

20.

Step 10

21.

Transfer the loaf to the oven and place a heatproof bowl of hot water on the bottom shelf of the oven. Bake for 15 minutes then lower the heat to 180°C (approximately 350°F) and bake for 1 hour. 

22.

Remove the bread from the oven and let cool.