Baking with Superfoods
Flaxseed Millet Bread
(3 votes)
(3 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h.
Ready in
Calories:
3254
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,254 cal. | (155 %) | ||
| Protein | 117 g | (119 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 578 g | (385 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 69.1 g | (230 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 18.1 mg | (151 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 4.1 mg | (410 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 53.4 mg | (445 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 1,977 μg | (659 %) | ||
| Pantothenic acid | 10.9 mg | (182 %) | ||
| Biotin | 131.3 μg | (292 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 3,578 mg | (89 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 937 mg | (312 %) | ||
| Iron | 60.7 mg | (405 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 24.1 mg | (301 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 1,159 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 86 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 cube Yeast 42 g (approximately 1.5 ounces)
- 2 tsps salt
- 3 Tbsps sugar
- 14 ozs Pastry flour
- 14 ozs Spelt flour
- 4 ozs Millet
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp Fennel powder
- 5 Tbsps flaxseed
Preparation steps
1.
Add the yeast, salt and sugar to 16 ounces of warm water and stir to dissolve. Mix together both types of flour, the millet, cumin, coriander, fennel and flax seed. Add the yeast mixture to the flour mixture and knead into a smooth dough. If the dough is too sticky, work in a bit more flour. Cover and let rise in a warm place for about 45 minutes.
2.
Place the dough into a loaf pan lined with parchment paper then into a cold oven. Set the oven to 190°C / 375°F and bake for 60 minutes, until a toothpick inserted comes out clean. Remove from the oven and cool on a wire rack.
