Irish Wholemeal Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,084 cal. | (99 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 336 g | (224 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 61.1 g | (204 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 3.5 mg | (350 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 53.3 mg | (444 %) | ||
| Vitamin B₆ | 3 mg | (214 %) | ||
| Folate | 1,970 μg | (657 %) | ||
| Pantothenic acid | 10.8 mg | (180 %) | ||
| Biotin | 136.4 μg | (303 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2,643 mg | (66 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 745 mg | (248 %) | ||
| Iron | 27.1 mg | (181 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 21.4 mg | (268 %) | ||
| Saturated fatty acids | 28.2 g | |||
| Uric acid | 948 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
Preparation steps
Mix the flour and salt in a bowl.
Mix the lukewarm water with the yeast and the sugar in a large cup. Stir in 1 teaspoon of flour and leave to rise in a warm place for about 5-10 minutes.
Grease a loaf pan with butter or oil, and sprinkle with a little (more than 1 tablespoon) oat flakes.
Add the remaining water and yeast mixture to the flour-salt mixture and process to a smooth dough. Vigorously knead the dough on a work surface sprinkled with flour and oat flakes. Place the dough into the prpepared loaf pan, cover with a clean tea towel, and let risefor about 40 minutes in a warm place until the dough has about doubled.
Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 50 minutes.
Take the bread loaf out of the loaf pan and let cool, put on a board, cut into slices, and serve.
Put the dough with the remaining water to the flour-salt mixture and process to a smooth dough, vigorously knead the dough surface sprinkle with flour and processed oats. In the box shape type, cover with a clean tea towel and let rise about 40 minutes in a warm place until the dough has about doubled.
Bake 4) bread and serve:
Then at 220 ° C bake for about 50 minutes.
Take the bread loaf out of the mold and let cool, put on a board, cut into slices and serve.
