Farmer's Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,949 cal. | (188 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 682 g | (455 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 91.6 g | (305 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 36.7 mg | (306 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 46.1 mg | (384 %) | ||
| Vitamin B₆ | 3.2 mg | (229 %) | ||
| Folate | 1,704 μg | (568 %) | ||
| Pantothenic acid | 10 mg | (167 %) | ||
| Biotin | 145.5 μg | (323 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 5,024 mg | (126 %) | ||
| Calcium | 394 mg | (39 %) | ||
| Magnesium | 738 mg | (246 %) | ||
| Iron | 29.7 mg | (198 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 20 mg | (250 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 981 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 105 g |
Ingredients
- Ingredients
- 1 pkg hydrated Sourdough (150 grams)
- 350 grams Rye berry
- 50 grams Rye groat
- 350 grams Pastry flour
- 1 pkg Dry yeast
- 1 tsp sugar
- 2 tsps salt
- 125 grams soft Dried Fruit (chopped)
- 1 tsp herbes de Provence
- 1 tsp Anise seed
- 70 grams Hazelnuts
- 2 Tbsps sunflower oil
- Pastry flour (for the work surface)
- 1 egg white (for brushing)
- 1 Tbsp Rye groat
Preparation steps
Place the container of sourdough in warm water for 20 minutes. Mix the sourdough starter and all three flours in a bowl with the yeast. Stir in 175 ml (approximately 3/4 cup) of lukewarm water and let rest. Then stir in the sugar, salt, oil and just enough water (about 175 ml or approximately 3/4 cup) that the dough can absorb.
Knead on a floured surface for about 10 minutes. Cover and let rise for 1 hour.
Knead the herbs, aniseed, nuts and dried fruit into the dough. Shape into a round loaf. Place the dough on a lined baking sheet, cover and let rise for about 1 hour. Brush the loaf with egg white, sprinkle with the tablespoon of rye and bake on the bottom rack of a preheated oven (200°C, or approximately 390°F) for 50 minutes. Remove the loaf from the oven, cool and serve.
