Pumpkin Seed and Blueberry Bread

5
Average: 5 (2 votes)
(2 votes)
Pumpkin Seed and Blueberry Bread
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
107
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie107 kcal(5 %)
Protein3.75 g(4 %)
Fat2.97 g(3 %)
Carbohydrates17.25 g(12 %)
Sugar added0.17 g(1 %)
Roughage0.33 g(1 %)
Vitamin A0.25 mg(31 %)
Vitamin D0 μg(0 %)
Vitamin E0.04 mg(0 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.04 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate5.81 μg(2 %)
Pantothenic acid0.04 mg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.46 mg(0 %)
Potassium90.31 mg(2 %)
Calcium15.77 mg(2 %)
Magnesium16.38 mg(5 %)
Iron1 mg(7 %)
Zinc0.24 mg(3 %)
Saturated fatty acids0.38 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
1 ½ ounces
fresh Yeast
1 pinch
18 ounces
1 teaspoon
2 tablespoons
6 tablespoons
4 ounces
Pastry flour (for work surface)
How healthy are the main ingredients?
Blueberries

Preparation steps

1.

For the dough, mix yeast with 2 tablespoons of lukewarm water. Stir in sugar and as much flour as needed until a soft dough forms. Cover and let rest for about 20 minutes in a warm place. Dough should begin to crack on surface.

2.

Mix in remaining flour with up to 1 cup lukewarm water, salt, and oil and knead into a dough. The dough should be soft and slightly sticky. Cover and let rest for 40 more minutes.

3.

Knead again with floured hands, adding flour as needed. Knead in pumpkin seeds and blueberries. Divide dough in half and shape each on a floured surface into a round loaf. Place in baskets and brush with a little water. Cover and let rest for 20 more minutes. If you don't have baskets, leave covered in bowls.

4.

Preheat oven to 400°F. Add an oven-safe bowl filled with water to the bottom rack. Bake loaves until golden brown, about 45 minutes, on a baking sheet lined with parchment paper.

5.

Remove loaves, cool, slice and serve.