Homemade Rye Bread with Savory Cress Spread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,192 cal. | (57 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 197 g | (131 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 31.2 g | (104 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 669 μg | (223 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 47.7 μg | (106 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,846 mg | (46 %) | ||
| Calcium | 336 mg | (34 %) | ||
| Magnesium | 353 mg | (118 %) | ||
| Iron | 24.2 mg | (161 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 426 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the toppings
- 500 grams Quark
- 4 Tbsps milk
- 4 tsps grated Horseradish (fresh or jar)
- 1 bunch Cress
- salt
- freshly ground peppers
- 1 tsp flaxseed (optional)
- For the dark bread
- 750 grams Spelt flour
- 250 grams Whole Grain Rye Flour
- 1 cube Yeast
- 150 grams Sourdough
- ½ l lukewarm Buttermilk
- 100 milliliters lukewarm water
- 1 pinch sugar
- 2 tsps finely chopped cilantro
- 1 Tbsp Sea salt
Preparation steps
For the toppings: In a bowl, blend the quark with the milk.
Chop the cress and stir into the quark mixture along with the horseradish. Season with salt and pepper to taste and add the flaxseed if desired.
Taste and adjust seasoning.
To serve, spread the bread with the quark mixture and garnish with cress.
For the dark bread: In a bowl, mix the spelt and rye flours together. Make a well, crumble in the yeast and mix with the sourdough starter. Sprinkle the dough with more flour and sugar. Cover and allow to rise in a warm place until the surface bubbles, about 15 minutes. Mix the remaining flour into the dough, along with the buttermilk, coriander and salt. Add enough water to form a smooth elastic dough. If necessary, add extra flour or water to achieve the desired consistency.
Cover the dough and let it rise until the volume is doubled, about 1 1/4 hours.
Grease a baking sheet with butter. Knead the dough and place on the baking tray. Allow to rest for another 30 minutes.
Preheat oven to 200°C (approximately 425°F). Brush the loaf with cold water and sprinkle with oatmeal.
Bake the bread on the lowest rack of the oven for 45 minutes. Place a bowl with water below the baking tray. Turn the oven down to 180°C (approximately 350°F) and bake until the loaf is golden and crusty, about 20 minutes.
The bread is baked when it sounds hollow when tapped.
