Round Sourdough Loaf
(0 votes)
(0 votes)
Health Score:
48 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 d 17 h. 40 min.
Ready in
Calories:
2708
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,708 cal. | (129 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 564 g | (376 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 51.1 g | (170 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 32.3 mg | (269 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 733 μg | (244 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 57.7 μg | (128 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,968 mg | (49 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 391 mg | (130 %) | ||
| Iron | 17.5 mg | (117 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 13.8 mg | (173 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 608 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the dough
- ½ oz Yeast
- 1.333 cups warm water
- 2 ½ cups Rye flour
- 1 ¼ cups Whole wheat flour
- 1 ¼ cups white Bread flour (plus extra for dusting)
- 2 tsps salt
Preparation steps
1.
For the starter: mix together the rye flour and water to a soft paste. Cover with a damp tea towel and leave in a warm place 36 hours, stirring after 24 hours. The mixture should be bubbly and have a fresh, fruity odour. If it looks mouldy or smells sour, discard and start again with a new batch.
2.
For the dough: mix together the yeast and water until blended. Add to the starter and mix well.
3.
Stir together all the flours and salt in a mixing bowl and make a well in the centre. Pour in the yeast liquid and gradually incorporate the surrounding flour to make a smooth dough.
4.
Turn out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
5.
Flour a couronne (bread basket) very well. Line a baking tray with non-stick baking paper.
6.
Place in a lightly oiled bowl, cover with oiled cling film and leave in a warm place to rise for about 90 minutes, until doubled in volume.
7.
Turn out onto a lightly floured surface, punch down the dough and knead gently. Shape into a round and place in the basket, seam side up. Cover with oiled cling film and leave in a warm place to rise for 2-3 hours.
8.
Heat the oven to 200°C (180°C fan) 400°F gas 6.
9.
Turn out of the basket onto the baking tray and bake for 35-40 minutes until the bread sounds hollow when tapped on the base. Place on a wire rack to cool completely.
