Lingonberry Bread

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Lingonberry Bread
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
1726
calories
Calories

Nutritional values

1 loaf pan contains
(Percentage of daily recommendation)
Calorie1,726 cal.(82 %)
Protein61 g(62 %)
Fat27 g(23 %)
Carbohydrates305 g(203 %)
Sugar added0 g(0 %)
Roughage45.5 g(152 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E6.4 mg(53 %)
Vitamin K1.4 μg(2 %)
Vitamin B₁2.2 mg(220 %)
Vitamin B₂1.9 mg(173 %)
Niacin37.4 mg(312 %)
Vitamin B₆2.1 mg(150 %)
Folate1,299 μg(433 %)
Pantothenic acid7.3 mg(122 %)
Biotin86 μg(191 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18 mg(19 %)
Potassium1,921 mg(48 %)
Calcium168 mg(17 %)
Magnesium481 mg(160 %)
Iron18.1 mg(121 %)
Iodine18 μg(9 %)
Zinc13.9 mg(174 %)
Saturated fatty acids12.1 g
Uric acid662 mg
Cholesterol44 mg
Complete sugar14 g

Ingredients

for
1
Ingredients
1 packet Dry yeast
150 grams all-purpose flour
300 grams Whole wheat flour
1 tsp salt
20 grams soft butter
150 grams lingonberry (from a jar)
200 milliliters lukewarm water
How healthy are the main ingredients?
Whole wheat floursalt

Preparation steps

1.

Mix both the flours with dry yeast, salt, soft butter and lukewarm water in a mixing bowl. Knead thoroughly with the dough hook of the electric hand mixer to form an elastic dough. Cover the dough and let rise in a warm place for about 45 minutes.

2.

Knead the dough again on a floured surface and knead in the drained lingonberries. Shape the dough into a loaf and place in the greased loaf pan. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 50 minutes.

Take out the loaf pan from the oven and leave the bread to cool in the pan for about 15 minutes. Release the bread from the pan and leave to cool on a wire rack.

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