Yeast Bread with Peppers
Yeast Bread with Peppers - A crispy crust and fluffy dough. Photo: Iris Lange Fricke
Healthy, because
Even smarter
Nutritional values
This pastry has it all! Our hearty yeast bread provides healthy fats, fiber and minerals such as zinc, magnesium and phosphorus. Thus, it supports the intestinal flora, saturates for a long time and provides important components for energy production.
The olive oil mixture can be adapted according to the season. In spring the bread is delicious with wild garlic and in autumn with figs or pumpkin. The hearty yeast bread is in any case always an eye-catcher.
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 24 mg | (3,000 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 204 mg | (5 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 5 ozs water
- 1 cube Yeast (1.5 ounces)
- 3 ozs Whole wheat flour
- 5 ¼ ozs Oat Milk
- 10 ½ ozs pastry flour
- 6 ozs Rye flour type 997
- 1 tsp salt
- 2 ¾ ozs Cherry tomatoes
- 1 ¾ ozs green Bell pepper
- 1 ¾ ozs yellow Bell pepper
- 1 oz Red onions
- 4 Tbsps fresh marjoram
- 6 Tbsps olive oil
- 3 Tbsps flaxseed
- 3 Tbsps sesame
Kitchen utensils
Preparation steps
Pour 6 tablespoons of lukewarm water into a mixing bowl and crumble in the yeast. Mix the water and yeast with a fork and stir in the whole wheat flour. Cover the dough and let it rise in a warm place for 1 hour.
Heat the oat drink and add to the dough with wheat flour, rye flour, 3 ounces of lukewarm water and salt. Knead everything by hand or with a dough hook to a smooth dough. Since the dough is relatively moist, it must be kneaded for a long time until it separates from the edge of the bowl. If necessary, add just a little more flour. Cover the dough and let it rise in a warm place for 2 hours.
Meanwhile, clean and wash the tomatoes and peppers and cut into small cubes. Peel and dice the onion. Wash marjoram, shake dry, pluck and chop finely. Mix vegetables with olive oil, flaxseed and marjoram.
Roll out the bread dough into a rectangle on a floured work surface (approx. 12" x 16"), coat evenly with the vegetable-oil mixture, and carefully roll up from the narrow edge. Cut the roll lengthwise in the middle, so that one end continues to hang together. Now turn the two halves around each other, sprinkle the bread with sesame seeds and let it rest for 10 minutes.
Pour the dough into a greased loaf pan and bake in a preheated oven at 200°C / 400°F with an ovenproof bowl of water on the bottom for 50 minutes. Remove the finished bread from the pan and let it cool.
