Multi-Grain Walnut Bread

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Multi-Grain Walnut Bread
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Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
168
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie168 kcal(8 %)
Protein5.4 g(6 %)
Fat6.18 g(5 %)
Carbohydrates24.79 g(17 %)
Sugar added0.7 g(3 %)
Roughage2.68 g(9 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.71 mg(6 %)
Vitamin B₆0.03 mg(2 %)
Folate13.11 μg(4 %)
Pantothenic acid0.05 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium40.53 mg(1 %)
Calcium36.62 mg(4 %)
Magnesium18.27 mg(6 %)
Iron1.52 mg(10 %)
Zinc0.29 mg(4 %)
Saturated fatty acids0.49 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
125 grams Rye flour
125 grams Spelt flour
125 grams Shredded wheat
1 tsp salt
50 grams ground Walnut
1 cube Yeast (42 grams)
2 tsps sugar
200 milliliters warm water
50 grams crushed Walnut
Pastry flour (for the work surface)
How healthy are the main ingredients?
Spelt flourWalnutsugarsalt

Preparation steps

1.

In the bowl of an electric mixer fitted with the dough hook, mix the yeast with the sugar and warm water until smooth.

2.

Add both flours, the shredded wheat, ground walnuts  and salt and knead with the dough hook until smooth. Cover and let rise in a warm place until doubled in bulk, about 45 minutes.

3.

Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.

On a floured surface, knead the crushed walnut kernels into the dough and shape the dough into a 70 cm (approximately 28-inch) long rope. Place on the baking sheet, moisten the ends with a little water and shape into a round, pressing the ends to seal. Cover and let rise in a warm place for 30 minutes.

4.

Bake about 10 minutes, reduce the oven temperature to 200°C (approximately 400°F) and bake 20 minutes longer or until cooked through. Remove and let cool on a wire rack.