Corinth Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,001 cal. | (95 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 335 g | (223 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 17.3 g | (58 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 493 μg | (164 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 48.3 μg | (107 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,831 mg | (46 %) | ||
| Calcium | 357 mg | (36 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 329 mg | |||
| Complete sugar | 81 g |
Ingredients
- For the bread
- 150 milliliters milk
- 150 milliliters water
- 1 pinch sugar
- 1 heaping tsp Dry yeast
- 350 grams Pastry flour (plus more for the work surface)
- ½ tsp salt
- 1 Tbsp sunflower oil
Preparation steps
For the bread: Preheat oven to 190°C (approximately 375°F).
Heat the milk and the water in a saucepan until warm. Add the sugar. Sprinkle in the dry yeast and stir until it dissolves. In the bowl of an electric mixer, fitted with the dough hook, mix together the flour and salt. Beat in the yeast and the oil and knead until it's smooth and comes away from the side of the bowl. Transfer to the work surface and knead until the dough is smooth and elastic. Place in a bowl, dust with flour, cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour. Cover and let stand 10 minutes, then knead to remove trapped air. Shape into a round loaf and place on a baking sheet lined with parchment paper.
Whisk the egg yolks with 3-4 tablespoons water and brush on the bread. Place the raisins and thyme on the dough. Drizzle with oil, cover and let stand 40 minutes. Bake until golden brown and the bottom sounds hollow when tapped, about 30 minutes. Cool on a wire rack, cut into slices and serve with butter.
