Macadamia Nut and Scallion Bread
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
2807
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,807 cal. | (134 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 105 g | (91 %) | ||
| Carbohydrates | 391 g | (261 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.3 g | (88 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,630 mg | (41 %) | ||
| Calcium | 721 mg | (72 %) | ||
| Magnesium | 221 mg | (74 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 29.2 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams Pastry flour
- 1 tsp salt
- 4 tsps Baking powder
- 20 grams softened butter
- 300 milliliters cold milk
- 2 scallions
- 100 Macadamia Nuts
Preparation steps
1.
Combine the flour, baking powder and salt in a large bowl. Add the butter and milk to the flour mixture and knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Cover and refrigerate for 30 minutes.
2.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Rinse and finely chop the scallions. Knead the scallions and macadamia nuts into the dough and shape into a loaf. Place the loaf onto the prepared baking sheet, brush with a bit of water wash, and bake for 35 minutes, until golden brown.
3.
Remove from the oven, allow to cool slightly, slice and serve with butter and/or pepper jelly, apricot chutney, etc.
