Homemade Sunflower Bread
(Percentage of daily recommendation)
| Calorie | 3,687 cal. | (176 %) | ||
| Protein | 134 g | (137 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 628 g | (419 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 106.3 g | (354 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 52.1 mg | (434 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 6 mg | (600 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 83.2 mg | (693 %) | ||
| Vitamin B₆ | 5.5 mg | (393 %) | ||
| Folate | 1,122 μg | (374 %) | ||
| Pantothenic acid | 13.6 mg | (227 %) | ||
| Biotin | 139.3 μg | (310 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 4,068 mg | (102 %) | ||
| Calcium | 375 mg | (38 %) | ||
| Magnesium | 1,442 mg | (481 %) | ||
| Iron | 39.8 mg | (265 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 38.1 mg | (476 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 994 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 1 kilogram Whole wheat flour
- 14 grams Dry yeast
- 1 tsp salt
- 3 Tbsps sunflower oil
- Pastry flour (for the work surface)
- 50 grams Sunflower seed
Preparation steps
Put the flour in a bowl. Pour in the dry yeast and salt. Add approximately 500 ml (approximately 2 cups) of warm water and the sunflower oil and knead with dough hooks, or instead with a food processor, into a smooth dough. If necessary, add more flour or water until the dough detaches from the edge of the bowl. Cover and let rest for about 40 minutes in a warm place.
Knead again on a floured surface. Form a loaf from the dough and place on a baking sheet lined with parchment paper. Let rest again, covered, for another 20 minutes.
Preheat the oven to 220°C (approximately 400°F).
Before baking, brush with water. For uniform baking, score the top several times and sprinkle the sunflower seeds on top.
Bake in preheated oven for about 1 hour.
Then leave to cool.