Pumpernickel Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 8.47 g | (9 %) | ||
| Fat | 4.68 g | (4 %) | ||
| Carbohydrates | 45.29 g | (30 %) | ||
| Sugar added | 3.38 g | (14 %) | ||
| Roughage | 5.76 g | (19 %) |
| Vitamin A | 0.12 mg | (15 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.12 mg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.71 mg | (14 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 33.92 μg | (11 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Biotin | 0.26 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 71.79 mg | (2 %) | ||
| Calcium | 32.2 mg | (3 %) | ||
| Magnesium | 17.17 mg | (6 %) | ||
| Iron | 2.74 mg | (18 %) | ||
| Iodine | 1.35 μg | (1 %) | ||
| Zinc | 0.48 mg | (6 %) | ||
| Saturated fatty acids | 0.46 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 100 grams Whole grain rye
- 175 grams fine Rye berry (flour)
- 175 grams medium-fine Rye berry (flour)
- 300 grams Sourdough (from health food store)
- 70 grams Sunflower seed
- 1 tsp salt
- 60 grams sugar beet syrup
- Pastry flour (to work)
- softened butter (for the pan)
Preparation steps
Place the rye grains in 100 ml of boiling water (approximately 3 ounces) and let soak overnight. Drain the next day.
Mix both rye flours with the yeast, sunflower seeds and drained rye grains in a bowl. Add the salt, sugar beet syrup and about 150 ml of water (approximately 5 ounces). Knead (preferably with a food processor) until the dough separates from the bowl. Sprinkle with a little flour, cover with a cloth and let rest for 45 minutes.
Vigorously knead by hand for 5-10 minutes and place in the buttered pan. Cover and let rest again for 3 hours.
Preheat the oven to 150°C convection (approximately 300°F). Brush the dough with a little water and wrap the baking pan well with foil. Bake the bread on the bottom rack about 14 hours (preferably overnight). After one hour, lower the temperature to 120°C (approximately 250°F). Allow to cool for about 1 hour after baking.
Loosen from the pan and serve sliced.
