Homemade Rye Bread with Savory Cress Spread

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Homemade Rye Bread with Savory Cress Spread
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
1036
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,036 kcal(49 %)
Protein51 g(52 %)
Fat16 g(14 %)
Carbohydrates168 g(112 %)
Sugar added1 g(4 %)
Roughage25 g(83 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E4 mg(33 %)
Vitamin K11.1 μg(19 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂0.7 mg(64 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.7 mg(50 %)
Folate222 μg(74 %)
Pantothenic acid4.5 mg(75 %)
Biotin25.2 μg(56 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C16 mg(17 %)
Potassium1,489 mg(37 %)
Calcium317 mg(32 %)
Magnesium307 mg(102 %)
Iron20.9 mg(139 %)
Iodine18 μg(9 %)
Zinc9.5 mg(119 %)
Saturated fatty acids5.3 g
Uric acid271 mg
Cholesterol20 mg
Complete sugar18 g

Ingredients

for
4
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
How healthy are the main ingredients?
Spelt flourHorseradishCressflaxseedflaxseedsugar

Preparation steps

1.

For the toppings: In a bowl, blend the quark with the milk.

2.

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.

3.

Taste and adjust seasoning.

4.

To serve, spread the bread with the quark mixture and garnish with cress. 

5.

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.

6.

Cover the dough and let it rise until the volume is doubled, about 1 1/4 hours. 

7.

Grease a baking sheet with butter. Knead the dough and place on the baking tray. Allow to rest for another 30 minutes.

8.

Preheat oven to 200°C (approximately 425°F).  Brush the loaf with cold water and sprinkle with oatmeal. 

9.

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.

10.

The bread is baked when it sounds hollow when tapped.