(Percentage of daily recommendation)
|Calorie||257 kcal||(12 %)|
|Protein||7.38 g||(8 %)|
|Fat||9.43 g||(8 %)|
|Carbohydrates||37.29 g||(25 %)|
|Sugar added||0.35 g||(1 %)|
|Roughage||0.87 g||(3 %)|
|Vitamin A||34.21 mg||(4,276 %)|
|Vitamin D||0.16 μg||(1 %)|
|Vitamin E||0.47 mg||(4 %)|
|Vitamin B₁||0.15 mg||(15 %)|
|Vitamin B₂||0.14 mg||(13 %)|
|Niacin||1.29 mg||(11 %)|
|Vitamin B₆||0.01 mg||(1 %)|
|Folate||8.82 μg||(3 %)|
|Pantothenic acid||0.09 mg||(2 %)|
|Biotin||0.71 μg||(2 %)|
|Vitamin B₁₂||0.13 μg||(4 %)|
|Vitamin C||0.43 mg||(0 %)|
|Potassium||173.45 mg||(4 %)|
|Calcium||38.52 mg||(4 %)|
|Magnesium||0.81 mg||(0 %)|
|Iron||4.08 mg||(27 %)|
|Iodine||6.93 μg||(3 %)|
|Zinc||0.07 mg||(1 %)|
|Saturated fatty acids||1.49 g|
Chop the apricots into small cubes and soak the raisins in a little water.
Sieve the flour into a bowl, make a well in the center and place the yeast into it. Shower with the sugar and add 2-3 tablespoons of lukewarm water. Dust over with a little flour and leave to rest, covered, for about 15 minutes.
Add the salt, the egg and the oil to the dough and knead everything together thoroughly. Cover again and leave to rise for about 45 minutes.
Line a baking sheet with parchment paper.
Roll out the dough on a floured surface about the size of the sheet. Shower the apricots, raisins and sunflower seeds over the dough and then roll it up.
Place on the baking sheet with the seam side down and leave to rise again for about 15 minutes.
Meanwhile, preheat the oven to 200°C (approximately 400ºF).
Beat the egg yolk with the cream and coat the bread with it. Shower sesame seeds over the top and bake for about 35 minutes until golden brown.
Remove from the oven and allow to cool before slicing and serving.
Suggestion: Serve with apricot jam.