Pumpkin Seed and Blueberry Bread
(Percentage of daily recommendation)
|Calorie||107 kcal||(5 %)|
|Protein||3.75 g||(4 %)|
|Fat||2.97 g||(3 %)|
|Carbohydrates||17.25 g||(12 %)|
|Sugar added||0.17 g||(1 %)|
|Roughage||0.33 g||(1 %)|
|Vitamin A||0.25 mg||(31 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.04 mg||(0 %)|
|Vitamin B₁||0.08 mg||(8 %)|
|Vitamin B₂||0.06 mg||(5 %)|
|Niacin||1.04 mg||(9 %)|
|Vitamin B₆||0.01 mg||(1 %)|
|Folate||5.81 μg||(2 %)|
|Pantothenic acid||0.04 mg||(1 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||0.46 mg||(0 %)|
|Potassium||90.31 mg||(2 %)|
|Calcium||15.77 mg||(2 %)|
|Magnesium||16.38 mg||(5 %)|
|Iron||1 mg||(7 %)|
|Zinc||0.24 mg||(3 %)|
|Saturated fatty acids||0.38 g|
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.
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.
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.
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.
Remove loaves, cool, slice and serve.