Poppy Seed Bread

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Poppy Seed Bread
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Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
2935
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie2,935 cal.(140 %)
Protein84 g(86 %)
Fat51 g(44 %)
Carbohydrates527 g(351 %)
Sugar added10 g(40 %)
Roughage31.7 g(106 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E9.8 mg(82 %)
Vitamin K45.2 μg(75 %)
Vitamin B₁1.5 mg(150 %)
Vitamin B₂1.5 mg(136 %)
Niacin31.5 mg(263 %)
Vitamin B₆1 mg(71 %)
Folate1,287 μg(429 %)
Pantothenic acid5.3 mg(88 %)
Biotin74.2 μg(165 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium1,805 mg(45 %)
Calcium216 mg(22 %)
Magnesium215 mg(72 %)
Iron11.4 mg(76 %)
Iodine52 μg(26 %)
Zinc9.1 mg(114 %)
Saturated fatty acids5.2 g
Uric acid695 mg
Cholesterol1 mg
Complete sugar16 g

Ingredients

for
1
Ingredients
30 grams fresh Yeast
1 tsp sugar
600 grams Pastry flour
80 grams Semolina flour
1 Tbsp salt
4 Tbsps Canola oil
Pastry flour (to work)
to sprinkle
1 Tbsp Poppy seeds
1 Tbsp Semolina flour
How healthy are the main ingredients?
sugarsalt

Preparation steps

1.

Mix the yeast with 2 tablespoons of lukewarm water and the sugar. Mix the flour with the semolina and salt in a bowl. Make a well in the middle and pour in the yeast water. Cover the bowl and let rise about 15 minutes in a warm place.

2.

Add the oil to the dough and slowly add up to 300 ml of lukewarm water (approximately 10 ounces) while kneading. The dough should be soft and well detached from the bowl. Cover and let rest again for 1 hour.

3.

Vigorously knead the dough, halve and roll out on a floured surface to strands of about 2 cm in diameter (approximately 2/3 inch). Rotate the strands around each other and press the ends together. Line a baking sheet with parchment paper and put the strands on it in a tree shape (with circular treetop and roots). Cut the "treetop" with a knife to make somewhat uneven. Cover with a cloth and let it rest again for about 30 minutes.

4.

Preheat the oven to 200°C convection (approximately 400°F). Brush the bread with a little water and sprinkle the treetop with poppy seeds and cornmeal. Bake until golden brown, about 45 minutes. Remove and let cool on a wire rack.

5.

Serve with spreads as desired for the occasion.