Herb Bread
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
3495
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,495 cal. | (166 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 84 g | (72 %) | ||
| Carbohydrates | 572 g | (381 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 30.9 g | (103 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 142.6 μg | (238 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 40.9 mg | (341 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 1,788 μg | (596 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 100.4 μg | (223 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 2,383 mg | (60 %) | ||
| Calcium | 826 mg | (83 %) | ||
| Magnesium | 240 mg | (80 %) | ||
| Iron | 16.2 mg | (108 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 835 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Put the flour into a bowl, make a well in the center and crumble the yeast into it. Stir the yeast and a pinch of sugar with some lukewarm water until smooth. Cover the bowl with a cloth and let rise in a warm place for 20 minutes..
2.
Pluck the herbs and finely chop. Grate the parmesan.
3.
Grease a loaf pan with olive oil.
4.
Add the chopped herbs, the remaining olive oil, salt, baking soda, parmesan and remaining lukewarm water to the dough. Knead to a firm dough the does not stick. Cover and let rest for 1 hour.
5.
Knead on a lightly floured surface into an elongated shape and place into the greased pan. Cover and let rest 15 minutes. Cut into the top a couple times with a sharp knife. Bake at 200°C (approximately 400°F) for 50 minutes.
