Hazelnut Bread
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
3856
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,856 cal. | (184 %) | ||
| Protein | 110 g | (112 %) | ||
| Fat | 173 g | (149 %) | ||
| Carbohydrates | 451 g | (301 %) | ||
| Sugar added | 58 g | (232 %) | ||
| Roughage | 69.3 g | (231 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 57.8 mg | (482 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 3.8 mg | (380 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 53.8 mg | (448 %) | ||
| Vitamin B₆ | 4.3 mg | (307 %) | ||
| Folate | 504 μg | (168 %) | ||
| Pantothenic acid | 8.3 mg | (138 %) | ||
| Biotin | 187.7 μg | (417 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 3,619 mg | (90 %) | ||
| Calcium | 722 mg | (72 %) | ||
| Magnesium | 1,102 mg | (367 %) | ||
| Iron | 32.1 mg | (214 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 25.5 mg | (319 %) | ||
| Saturated fatty acids | 30.5 g | |||
| Uric acid | 501 mg | |||
| Cholesterol | 285 mg | |||
| Complete sugar | 78 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 200 grams coarsely chopped Hazelnuts
- 4 Tbsps Whipped cream
- 1 Tbsp sugar beet syrup
- 500 grams Whole wheat flour
- 100 grams finely ground Millet
- 50 grams cane sugar
- 1 tsp salt
- 1 packet Baking powder
- 1 tsp Gingerbread spice
- 2 tsps grated Lemon peel
- 1 egg
- 200 milliliters light beer
- butter (for the pan)
Preparation steps
1.
Heat the cream with the corn syrup and stir well. Mix the flour, millet, brown sugar, salt, baking powder, gingerbread spices and lemon zest in a mixing bowl. Add the egg and the beer and knead everything together with the dough hook of a hand mixer. Lastly knead in the nuts.
2.
Put the dough in a greased baking pan and let stand for about 30 minutes.
3.
Drizzle the dough with the cream mixture. Bake in a preheated oven (170°C (approximately 340°F)) for about 1 hour.
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