(Percentage of daily recommendation)
|Calorie||306 kcal||(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|
Gather all of the ingredients and ensure that the water is lukewarm.
Combine the flours in a large bowl and make a well in the center. Crumble the yeast into the well and sprinkle with sugar.
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.
Cover and let stand for about 15 minutes in a warm place.
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.
Transfer the dough to a floured surface again and knead in the salt and caraway (or anise) seeds.
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.
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.