No-Knead Bread with Pumpkin Seeds
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 4 h. 15 min.
Ready in
Calories:
1837
calories
Calories
Nutritional values
1 loaf pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,837 cal. | (87 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 214 g | (143 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 33.1 g | (110 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 30.5 mg | (254 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 307 μg | (102 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 48 μg | (107 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,545 mg | (39 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 582 mg | (194 %) | ||
| Iron | 15.1 mg | (101 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 15.2 mg | (190 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- for the bread dough
- ½ tsp Dry yeast
- 90 grams Pastry flour (Type 550)
- 210 grams Whole wheat flour
- 1 Tbsp softened butter
- 1 Tbsp sugar
- 1 tsp salt
- 60 grams Pumpkin seed
- 1 beaten egg yolk (For brushing)
- 3 Tbsps Pumpkin seed
Preparation steps
1.
Dissolve yeast in 220 ml (approximately 1 cup) lukewarm water.
Mix flours, butter, sugar, salt and pumpkin seeds with the water, gently stirring until dough forms.
Cover dough and set in a warm place, let it rise for about 2 hours.
2.
Place bread dough in a coated loaf pan, cover again, and let it rise another 75 minutes.
3.
Preheat the oven to 180°C (approximately 350°F)
Brush egg yolk over the surface of the dough and sprinkle with 3 tablespoons of pumpkin seeds. Bake in the oven for about 55 minutes.
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