Multi-Grain Walnut Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,184 cal. | (104 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 293 g | (195 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 48.9 g | (163 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 29 mg | (242 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 40.4 mg | (337 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 1,945 μg | (648 %) | ||
| Pantothenic acid | 8.4 mg | (140 %) | ||
| Biotin | 137.9 μg | (306 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2,506 mg | (63 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 529 mg | (176 %) | ||
| Iron | 30 mg | (200 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 15.3 mg | (191 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 794 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 42 g |
Ingredients
- 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)
Preparation steps
In the bowl of an electric mixer fitted with the dough hook, mix the yeast with the sugar and warm water until smooth.
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.
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.
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.
