Potato Bread with Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,041 cal. | (192 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 170 g | (147 %) | ||
| Carbohydrates | 542 g | (361 %) | ||
| Sugar added | 135 g | (540 %) | ||
| Roughage | 40.2 g | (134 %) |
| Vitamin A | 7 mg | (875 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 65 mg | (542 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 3 mg | (214 %) | ||
| Folate | 1,224 μg | (408 %) | ||
| Pantothenic acid | 7.7 mg | (128 %) | ||
| Biotin | 149.8 μg | (333 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 6,755 mg | (169 %) | ||
| Calcium | 1,333 mg | (133 %) | ||
| Magnesium | 718 mg | (239 %) | ||
| Iron | 33.6 mg | (224 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 46.5 g | |||
| Uric acid | 516 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 172 g |
Ingredients
- Ingredients
- 500 grams Sweet potato
- 350 grams Pastry flour
- 100 grams ground Walnut
- 1 pinch salt
- ½ tsp sugar
- 25 grams fresh Yeast
- 50 grams soft butter
- 100 milliliters Molasses
- 60 grams Hazelnuts
- soft butter (for box shape)
- soft Pastry flour (for box shape)
Preparation steps
Peel sweet potatoes and cut into pieces. Steam in a steamer for about 25 minutes. Drain and remove excess moisture. Press through a ricer. Place in a bowl and mix with flour, ground walnuts and salt. Dissolve yeast in 2-3 tablespoons of warm water and pour into bowl. Add butter and syrup. Knead with about 175 ml (approximately 3/4 cup) lukewarm water until smooth. Add hazelnuts. Cover and let rest for 30 minutes.
Grease baking dish with butter and sprinkle with flour.
Knead dough again. Form into a similar shape as baking dish. Place in dish and cover. Let rest for 30 minutes.
Preheat oven to 160°C (approximately 325°F).
Slice dough down the center with a knife. Brush with water and bake until golden brown or about 1 hour. Remove from oven and cool briefly. Remove from dish and cool completely on a wire rack. Slice and serve.
