Panetta Stuffed Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,905 cal. | (234 %) | ||
| Protein | 157 g | (160 %) | ||
| Fat | 122 g | (105 %) | ||
| Carbohydrates | 780 g | (520 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 154.9 g | (516 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.6 mg | (138 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 6.6 mg | (660 %) | ||
| Vitamin B₂ | 4.2 mg | (382 %) | ||
| Niacin | 85.9 mg | (716 %) | ||
| Vitamin B₆ | 5.6 mg | (400 %) | ||
| Folate | 2,899 μg | (966 %) | ||
| Pantothenic acid | 21.9 mg | (365 %) | ||
| Biotin | 164.5 μg | (366 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 6,512 mg | (163 %) | ||
| Calcium | 471 mg | (47 %) | ||
| Magnesium | 1,380 mg | (460 %) | ||
| Iron | 47.9 mg | (319 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 43.2 mg | (540 %) | ||
| Saturated fatty acids | 46.1 g | |||
| Uric acid | 1,510 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 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)
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.
