Poppy Seed Nut Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,097 cal. | (147 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 154 g | (133 %) | ||
| Carbohydrates | 335 g | (223 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 35.2 g | (117 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 20.5 mg | (171 %) | ||
| Vitamin K | 42.6 μg | (71 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 30.3 mg | (253 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 1,069 μg | (356 %) | ||
| Pantothenic acid | 7.1 mg | (118 %) | ||
| Biotin | 118.4 μg | (263 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 2,747 mg | (69 %) | ||
| Calcium | 1,254 mg | (125 %) | ||
| Magnesium | 469 mg | (156 %) | ||
| Iron | 18.6 mg | (124 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 52.1 g | |||
| Uric acid | 505 mg | |||
| Cholesterol | 481 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- ½ cube Yeast (21 g)
- ½ tsp sugar
- ¼ l lukewarm milk
- 50 grams butter
- ½ tsp salt
- 50 grams Pistachio (shelled)
- 50 grams Hazelnuts (shelled)
- 50 grams Poppy seeds (ground)
- 1 egg yolk
- butter (to grease the pan)
- Pastry flour (to dust the pan)
Preparation steps
Sift flour into a bowl, make a well in the middle. Dissolve the yeast with the sugar and half of the milk, pour into the well, sprinkle with a little flour from the edge and cover and let sit for about 30 minutes. Melt the butter, add the salt and the milk and knead everything with the dough hook until the dough loosens from the rim. Cover and again let sit for 30 minutes.
Preheat the oven to 180°C (approximately 360°F) convection. Grease the box cake pan well and sprinkle with flour. Chop the nuts coarsely and, with half of the poppy seeds, knead into the dough. Form into an oblong shape and place in the baking pan. Brush with egg yolk and sprinkle with the remaining poppy seeds. Bake in the oven for about 45 minutes until golden brown. Remove from oven, allow to cool briefly, remove from the pan and let cool on a wire rack.
