Panetta Stuffed Bread

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Panetta Stuffed Bread
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Health Score:
6,9 / 10
40 min.
ready in 3 h. 55 min.
Ready in

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie4,280 kcal(204 %)
Protein128 g(131 %)
Fat120 g(103 %)
Carbohydrates666 g(444 %)
Sugar added3 g(12 %)
Roughage130.4 g(435 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E15.4 mg(128 %)
Vitamin K0 μg(0 %)
Vitamin B₁5.2 mg(520 %)
Vitamin B₂2.1 mg(191 %)
Niacin62.8 mg(523 %)
Vitamin B₆4.2 mg(300 %)
Folate1,110 μg(370 %)
Pantothenic acid15.5 mg(258 %)
Biotin74.5 μg(166 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C0 mg(0 %)
Potassium5,083 mg(127 %)
Calcium396 mg(40 %)
Magnesium1,196 mg(399 %)
Iron34.8 mg(232 %)
Iodine60 μg(30 %)
Zinc34.8 mg(435 %)
Saturated fatty acids45.7 g
Uric acid890 mg
Cholesterol69 mg
Complete sugar14 g


500 grams Whole Grain Rye Flour
500 grams Whole wheat flour
1 cube fresh Yeast (42 grams)
1 pinch sugar
100 grams Rye groat
150 grams liquid Sourdough (from a health food store)
2 Tbsps rough Bread spice
1 tsp salt
150 grams smoked Pancetta (in cubes)
How healthy are the main ingredients?
Whole wheat floursugarsalt

Preparation steps


Let all the ingredients come to room temperature before starting. In a large bowl, add the flour. Make a well in the middle and crumble in the yeast and sugar. Pour in about 150 ml (approximately 1/2 cup) lukewarm water. Mix everything together to create a soft dough. Cover and let rest in a warm place until bubbly, about 15 minutes. Stir in the remaining flour and add 350 ml (approximately 1 1/2 cups) water, the liquid sourdough starter, bread spice and salt. Knead the dough vigorously until smooth and elastic, about 5-10 minutes. Put the dough back in the bowl, cover, and rest until doubled in volume, about 1 hour and 30 minutes. Knead in the bacon. Shape the dough into a loaf, sprinkled with flour and let rise until doubled, about 30 minutes. again Knead the dough on a floured surface and knead well dne bacon. From the dough into a loaf, this sprinkle with flour and leave to rise again for about 30 minutes. Spray the surface with water and let rest until the surface dries out, about 15 minutes. 


Preheat the oven to 230°C (approximately 425°F). 


Place the loaf on an oiled baking sheet and lightly dust the surface with flour. Bake for 15 minutes and place an ovensafe dish with boiling water in the oven. Reduce the temperature to 200°C (approximately 390°F) and continue to bake for 1 hour. Remove from the oven and let cool. Serve sliced.