French Country Bread
with Whole-Wheat Flour
(Percentage of daily recommendation)
|Calorie||180 kcal||(9 %)||more|
|Protein||5 g||(5 %)||more|
|Fat||1 g||(1 %)||more|
|Carbohydrates||34 g||(23 %)||more|
|Sugar added||0 g||(0 %)||more|
|Roughage||4 g||(13 %)||more|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)||more|
|Vitamin E||0.6 mg||(5 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||2.8 mg||(23 %)|
|Vitamin B₆||0.2 mg||(17 %)|
|Folate||48 μg||(16 %)||more|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||4.1 μg||(9 %)||more|
|Vitamin B₁₂||0 μg||(0 %)||more|
|Vitamin C||0 mg||(0 %)|
|Potassium||130 mg||(3 %)||more|
|Calcium||13 mg||(1 %)||more|
|Magnesium||38 mg||(13 %)||more|
|Iron||1.4 mg||(9 %)||more|
|Iodine||1 μg||(1 %)||more|
|Zinc||1.2 mg||(17 %)||more|
|Saturated fatty acids||0.2 g|
|Uric acid||41 mg|
The day before serving, mix 150 grams (approximately 1/2 cup plus 1 tablespoon) total of combined flours, make a well in the center and crumble the yeast into well.
Pour 200 ml (approximately 3/4 cup) warm water into the well. Using the dough hook of a hand mixer, beat on low speed until mixture forms a dough, about 5 minutes.
Turn out dough onto a floured work surface and knead by hand for an additional 5 minutes.
Form dough into a ball and place in a lightly oiled bowl.
Turn dough to coat with oil. Cover bowl with plastic wrap and let dough rise in a warm spot for about 1 hour.
Lightly knead the dough again. Cover and refrigerate for 12 hours.
Cut the dough into 8 equal pieces. Cover with a floured kitchen towel and let rise in a warm spot for about 40 minutes.
Mix remaining flour and 1 teaspoon salt in another bowl. Add the starter dough, malt extract and 200 ml (approximately 3/4 cup) warm water and knead for 5 minutes with the dough hook of hand mixer.
Turn out dough onto a floured surface and knead for 5 minutes by hand.
Place dough in lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm spot until doubled in bulk, about 1 hour and 40 minutes.
Gently turn out dough onto floured surface. Cut dough into 2 equal pieces and gently shape into 2 round loaves.
Place each loaf on a large piece of parchment paper, cover with a kitchen towel and let rise in a warm spot until increased by half. Heat a baking sheet on the lowest rack of preheated oven at at 250°C (fan 220°C, gas: highest mark) for about 4 minutes. Place loaves with parchment paper on hot baking sheet. Pour 100 ml (approximately 1/2 cup) water onto oven floor and close the door immediately. Bake for 15 minutes. Reduce temperature to 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) and bake for another 20-25 minutes. Remove from oven and cool completely on a cooling rack before serving.