Muesli Rye Bread
(1 vote)
(1 vote)
Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
2989
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,989 cal. | (142 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 491 g | (327 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 53.7 g | (179 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 17.7 mg | (148 %) | ||
| Vitamin K | 114.2 μg | (190 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 1,397 μg | (466 %) | ||
| Pantothenic acid | 7.7 mg | (128 %) | ||
| Biotin | 112 μg | (249 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 2,865 mg | (72 %) | ||
| Calcium | 422 mg | (42 %) | ||
| Magnesium | 468 mg | (156 %) | ||
| Iron | 20.9 mg | (139 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 14.7 mg | (184 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 831 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 65 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 200 grams Pastry flour (Type 1050)
- 200 grams Rye flour
- 1 tsp sugar
- 1 packet Dry yeast
- 2 tsps salt
- 300 grams Muesli (with nuts and dried fruit)
- 200 grams Yogurt (0.1% fat)
- 4 Tbsps Canola oil
Preparation steps
1.
In the bowl of a food processor, mix the flour with the sugar, dry yeast, salt and cereal. Line a baking sheet with parchment paper. In a saucepan, mix the yogurt with 250 ml (approximately 1 cup) of warm water and 2 tablespoons of oil. Heat to lukewarm and add to the flour mixture.
2.
Process to a smooth dough. Shape the dough into an oval loaf and place on the baking sheet. Make a few slashes in the loaf with a sharp knife, cover lightly and let rise in a warm place, 30-40 minutes.
3.
Preheat the oven to 220°C (approximately 425°F) convection. Bake the bread 10 minutes then reduce the temperature to 200°C (approximately 400°F) and continue baking for 40 minutes. Brush the bread with 2 tablespoons oil and bake 10 minutes. Cool on a wire rack.
