Orange Bread with Poppy Seeds
(Percentage of daily recommendation)
|Calorie||215 kcal||(10 %)|
|Protein||7.1 g||(7 %)|
|Fat||5.67 g||(5 %)|
|Carbohydrates||35.03 g||(23 %)|
|Sugar added||1.44 g||(6 %)|
|Roughage||0.4 g||(1 %)|
|Vitamin A||50.29 mg||(6,286 %)|
|Vitamin D||0.43 μg||(2 %)|
|Vitamin E||0.5 mg||(4 %)|
|Vitamin B₁||0.18 mg||(18 %)|
|Vitamin B₂||0.17 mg||(15 %)|
|Niacin||1.49 mg||(12 %)|
|Vitamin B₆||0.02 mg||(1 %)|
|Folate||13.22 μg||(4 %)|
|Pantothenic acid||0.14 mg||(2 %)|
|Biotin||0.41 μg||(1 %)|
|Vitamin B₁₂||0.2 μg||(7 %)|
|Vitamin C||0.48 mg||(1 %)|
|Potassium||169.35 mg||(4 %)|
|Calcium||74.29 mg||(7 %)|
|Magnesium||7.39 mg||(2 %)|
|Iron||1.67 mg||(11 %)|
|Iodine||9.34 μg||(5 %)|
|Zinc||0.23 mg||(3 %)|
|Saturated fatty acids||2.64 g|
Crumble and dissolve the yeast in the milk and stir in the honey. Combine the flour with the salt and the orange zest in a bowl, mix together and pour in the yeast-milk. Bring everything together and knead for 5-10 minutes. Add some extra milk or flour if necessary. Gradually add the butter in small pieces and knead well.
Cover the bowl with a cloth and leave to rise in a warm place for 1.5 hours.
The dough should reach about twice its original volume.
Grease the loaf pan and dust with flour.
Divide the dough into three equal pieces and roll each into a thick strand on a floured work surface. Braid the strands together. Press the ends of the dough together and place the braid into the pan. Leave to rise for another hour in a warm place.
Preheat the oven to 200°C (approximately 400ºF).
Beat the egg and brush the bread with it. Shower with poppy seeds and bake on the second shelf from the bottom for 35-40 minutes.
Remove and place on a wire rack for cooling.