Lingonberry Bread
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 1,726 cal. | (82 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 305 g | (203 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 45.5 g | (152 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 37.4 mg | (312 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 1,299 μg | (433 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 86 μg | (191 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,921 mg | (48 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 481 mg | (160 %) | ||
| Iron | 18.1 mg | (121 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 13.9 mg | (174 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 662 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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