Healthy Treat
Pine Nut Bread
with chestnut flour
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
4329
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,329 cal. | (206 %) | ||
| Protein | 119 g | (121 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 781 g | (521 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 63 g | (210 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 38 mg | (317 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 912 μg | (304 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 71.4 μg | (159 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 4,894 mg | (122 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 451 mg | (150 %) | ||
| Iron | 18.4 mg | (123 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 507 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 63 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 ½ cups Bread flour (plus extra for dusting)
- 1 cup Chestnut flour (scant)
- 1 tsp salt
- ½ oz Yeast
- 1 ⅓ cups warm water
- ¼ cup olive oil
- 1 ¾ ozs Pine nuts (plus extra for sprinkling)
- 1 egg (beaten)
Product recommendation
No bread flour? You can make a 1:1 substitute. For 1 cup bread flour, use 1 cup all-purpose, and vice-versa. Bread and pizza crusts made with all-purpose flour may have a little less chew than those made with bread flour, but results will still be good.
Preparation steps
1.
Mix together the bread flour, chestnut flour and salt in a mixing bowl.
2.
Dissolve the yeast in the water and add to the dry ingredients with the oil. Mix well to form a dough.
3.
Turn out onto a floured surface and knead for 5 minutes, then knead in the pine nuts.
4.
Put into an oiled bowl, cover with oiled cling film and leave to rise at room temperature for 1-2 hours until doubled in size.
5.
Briefly knead the dough, shape it into a loaf shape and place on a baking tray lined with non-stick baking paper. Make cuts across the surface.
6.
Cover and leave to stand for 30 minutes. Brush with beaten egg and sprinkle with pine nuts.
7.
Heat the oven to 180°C / 350°F.
8.
Bake for about 45 minutes until risen and golden. Place on a wire rack to cool.
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