Homemade bread
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 18.4 g | (19 %) | ||
| Fat | 2.63 g | (2 %) | ||
| Carbohydrates | 104.41 g | (70 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.01 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 2.18 mg | (18 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 23.64 μg | (8 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 199.4 mg | (5 %) | ||
| Calcium | 65.93 mg | (7 %) | ||
| Magnesium | 0.59 mg | (0 %) | ||
| Iron | 4.33 mg | (29 %) | ||
| Zinc | 0.08 mg | (1 %) | ||
| Saturated fatty acids | 0.01 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 200 grams Rye berry
- 150 grams Dry sourdough starter
- 1 cube fresh Yeast
- 1 Tbsp salt
- olive oil
- Pastry flour (as needed)
- Seed as desired (eg. as linseed, sesame seeds)
Preparation steps
Mix flour, rye and sourdough starter in a bowl. Make a well in the center and crumble yeast into well. Mix with 2 tablespoons of warm water. Cover bowl and let rise for about 30 minutes. Add 250 ml (approximately 1 cup) lukewarm water and salt and knead into a smooth dough. Add more water or flour if needed. Cover and let rise another 30 minutes.
Preheat oven to 240°C (approximately 475°F).
Brush a baking sheet with oil. Place dough on a floured surface and shape into a roll. Cut into 12 even pieces and form into small loaves. Place on baking sheet and let rise for 15 minutes. Then brush with water and sprinkle with seeds to taste. Bake in oven with a bowl of water on bottom rack for 10 minutes. Reduce temperature to 180°C (approximately 350°F) and brush loaves with water again. Bake for 20-25 minutes. Remove and cool.
If desired, label rolls to give away.