Pumpkin Seed Bread
(1 vote)
(1 vote)
Health Score:
42 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
1731
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,731 cal. | (82 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 236 g | (157 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 22.9 g | (76 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 1,339 μg | (446 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 78.9 μg | (175 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,671 mg | (42 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 416 mg | (139 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 479 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- ¾ cube fresh Yeast
- 2 Tbsps sugar
- 6 ozs Pumpkin seed
- 14 ozs Pastry flour
- 1 Tbsp salt
- Pastry flour (for dusting)
Preparation steps
1.
Put the yeast and the sugar in approximately 3/4 cup of lukewarm water. Mix the flour, pumpkin seeds, and salt in a bowl. Pour in the yeast water and knead with the dough hook until smooth. Knead with hands for about 5 minutes. Place back in the bowl and let rest 30 minutes. Knead again vigorously, forming a beautiful loaf, and place in a pot dusted with flour. Brush with some water, cover the pot and let rise again for about 1 hour.
2.
Preheat the oven to 350°F. Overturn the dough onto a baking sheet lined with parchment paper and place in the oven. Bake for approximately 1 hour. Knock on the bread to check for a hollow sound when finished, if not bake another 5 minutes, then repeat the test.
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