Classic Bread Loaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,808 cal. | (134 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 534 g | (356 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 45 g | (150 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 32.3 mg | (269 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 1,333 μg | (444 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 88.6 μg | (197 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2,116 mg | (53 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 363 mg | (121 %) | ||
| Iron | 18.7 mg | (125 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 694 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 30 grams fresh Yeast
- 350 grams Pastry flour
- 350 grams Rye flour
- 1 tsp salt
- ½ tsp finely ground Bread spice
- 1 Tbsp sunflower oil
- 1 tsp sugar beet syrup
- 1 Tbsp Sunflower seed
- 1 Tbsp flaxseed
- 1 Tbsp Sesame seeds
- Pastry flour (for working)
Preparation steps
Dissolve the yeast in 300 ml lukewarm water (approximately 1 1/4 cups) until smooth. Combine both flours, the salt and the bread spices in a mixing bowl and pour in the dissolved yeast and the oil. Add the syrup and knead with the dough hook of an electric hand mixer until smooth. Add a little extra warm water or flour if necessary. Cover and leave to rise for about 45 minutes in a warm place.
Knead the dough on a floured surface and add the sunflower seeds, flax seeds and sesame seeds. Shape the dough into an elongated loaf shape, grease a loaf pan and place the dough inside it. Drizzle the surface with lukewarm water and prick multiple times with a fork. Cover and leave to rise again for about 15 minutes.
Preheat the oven to 210°C (approximately 400ºF).
Place the pan on the middle shelf of the oven and bake for about 60 minutes. The bread is done when it sounds hollow when tapped on the base.
Remove, tip out of the pan and allow to cool on a wire rack before serving.
