(Percentage of daily recommendation)
|Calorie||772 kcal||(37 %)|
|Protein||26.11 g||(27 %)|
|Fat||31.72 g||(27 %)|
|Carbohydrates||101.21 g||(67 %)|
|Sugar added||0.52 g||(2 %)|
|Roughage||9.95 g||(33 %)|
|Vitamin A||87.13 mg||(10,891 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||2.14 mg||(18 %)|
|Vitamin B₁||0.34 mg||(34 %)|
|Vitamin B₂||0.27 mg||(25 %)|
|Niacin||9.1 mg||(76 %)|
|Vitamin B₆||0.18 mg||(13 %)|
|Folate||48.45 μg||(16 %)|
|Pantothenic acid||0.46 mg||(8 %)|
|Vitamin B₁₂||0.02 μg||(1 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||470.6 mg||(12 %)|
|Calcium||108.42 mg||(11 %)|
|Magnesium||67.28 mg||(22 %)|
|Iron||6.31 mg||(42 %)|
|Zinc||1.09 mg||(14 %)|
|Saturated fatty acids||9.21 g|
Mix both types of flour in a bowl and create a well in the center. Mix yeast with sugar and about 100 ml (approximately 1/2 cup) lukewarm water. Sprinkle in some flour, pour into well, cover and let rest for 30 minutes.
Melt butter, mix with salt and add another 150 ml (approximately 1/2 cup) of lukewarm water. Pour into bowl and knead together with the dough hook of an electric mixer until dough begins to pull away from edges. Cover and let rest for 30 minutes.
Knead dough again and add nuts. Shape into an oblong loaf and cover. Let rise for 30 minutes.
Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Place loaf on baking sheet and cut several times diagonally. Sprinkle with water and bake for 45 minutes.
Remove from loaf tin and cool. Serve with herb butter to taste.