Römertopf (Clay Pot) Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,031 cal. | (97 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 406 g | (271 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 42.8 g | (143 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 1,026 μg | (342 %) | ||
| Pantothenic acid | 6.6 mg | (110 %) | ||
| Biotin | 72.9 μg | (162 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,968 mg | (49 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 464 mg | (155 %) | ||
| Iron | 16.3 mg | (109 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 620 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 300 grams Whole wheat flour
- ½ cube fresh Yeast (20 g)
- 300 milliliters lukewarm water
- 1 pinch sugar
- 1 tsp salt
- 1 tsp cilantro
- 1 tsp Caraway
- 1 tsp fennel seeds
Preparation steps
Fill the Römertopf with the water.
Dissolve the yeast and sugar in the water, and stir until smooth. Grind the spice in a grinder or with a mortar and pestle. Mix both flours with the salt and spices, add the dissolved yeast mixture, and transfer to a stand mixer fitted with a dough hook. Process until a smooth dough forms, adding a little flour or water if necessary. Cover, and let rise for 45 minutes.
Knead the dough on a floured surface and form into a loaf that will fit into the Römertopf. Grease the clay pot with some butter, dust with a little flour, place the loaf into it, and let rise for 20 minutes. Place the cover on the Römertopf, place into a cold oven and bake for 1 hour at 200°C (approximately 400°F). After 30 minutes, remove the lid, and bake for 30 minutes more. Remove the bread from the pot and let cool on a wire rack.
