Potato and Apple Bread with Caraway
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,551 cal. | (121 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 486 g | (324 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.5 g | (112 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 37.4 mg | (312 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 1,804 μg | (601 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 125.1 μg | (278 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 3,296 mg | (82 %) | ||
| Calcium | 399 mg | (40 %) | ||
| Magnesium | 263 mg | (88 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 798 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 71 g |
Ingredients
- Ingredients
- 200 grams starchy potatoes (cooked the day before)
- 500 grams Pastry flour
- 2 Apple
- 250 milliliters milk
- 1 pinch salt
- 1 cube Yeast (42 grams)
- 2 Tbsps Caraway
- Pastry flour (for the work surface)
- butter (for the mold)
Preparation steps
Press the potatoes through a ricer into the bowl of an electric mixer and stir in the flour. Rinse, peel and quarter the apples, and remove the seeds. Finely grate the apples and add to the bowl with the potatoes and flour. In a saucepan, heat the milk with the salt until body temperature and crumble in the yeast. Pour the yeast into the flour and knead with the dough hook until smooth. Beat 2/3 of the caraway seeds into the dough. Cover the dough and let stand in a warm place until the volume has doubled, about 45 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease a loaf pan. Turn the dough out onto a floured surface, knead briefly and shape into a loaf. Sprinkle the loaf with the remaining caraway, put into the loaf pan and bake until golden brown, 50-60 minutes. Remove from the pan and transfer to a wire rack to cool completely.
