Caraway Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 11.58 g | (12 %) | ||
| Fat | 2.63 g | (2 %) | ||
| Carbohydrates | 61.32 g | (41 %) | ||
| Sugar added | 0.35 g | (1 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.76 mg | (95 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.32 mg | (3 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 3.44 mg | (29 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 26.24 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.83 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.22 mg | (0 %) | ||
| Potassium | 168.67 mg | (4 %) | ||
| Calcium | 50.65 mg | (5 %) | ||
| Magnesium | 60.39 mg | (20 %) | ||
| Iron | 4.18 mg | (28 %) | ||
| Zinc | 1.17 mg | (15 %) | ||
| Saturated fatty acids | 0.19 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 500 grams Whole Grain Rye Flour
- 500 grams Whole wheat flour
- 1 cube fresh Yeast 42 g (approximately 1.5 ounces)
- 1 pinch sugar
- 500 milliliters lukewarm water
- 1 packet pre-packaged Whole Wheat Sourdough Starter 150 g (approximately 5 ounces)
- 1 tsp salt
- 2 Tbsps Caraway (or anise seeds)
Preparation steps
Step 1
Gather all of the ingredients and ensure that the water is lukewarm.
Step 2
Combine the flours in a large bowl and make a well in the center. Crumble the yeast into the well and sprinkle with sugar.
Step 3
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.
Step 4
Cover and let stand for about 15 minutes in a warm place.
Step 5
Add the sourdough starter and remaining water to the bowl and mix with the dough hook attachment of a stand mixer or by hand.
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.
Step 6
Transfer the dough to a floured surface again and knead in the salt and caraway (or anise) seeds.
Step 7
From the dough into a loaf, sprinkle with a bit of flour and let rise again for about 30 minutes.
Step 8 and 9
Brush the surface of the dough with water and prick several times with a fork. Let stand for another 15 minutes.
Preheat the oven to 220°C (approximately 425°F).
Place the loaf on an oiled baking sheet and lightly dust the surface with flour.
Step 10
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.
Remove the bread from the oven and let cool.
