Rustic Raisin Loaf
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1289
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,289 cal. | (61 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 222 g | (148 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 909 mg | (23 %) | ||
| Calcium | 369 mg | (37 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 cups all-purpose flour (plus extra for sprinkling)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cream of tartar
- ⅛ cup butter
- ⅔ cup Buttermilk
- ½ cup raisins
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.
2.
Sift the dry ingredients into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
3.
Make a well in the centre and pour in the buttermilk and add the raisins, mixing quickly with a broad bladed knife, until the mixture forms a soft dough.
4.
Turn out onto a floured surface and knead lightly. Pat or roll out the dough into a round about 4cm|1 1/2" thick and place on the baking tray.
5.
Mark the top into 4 sections and bake for about 20 minutes, until just coloured and the base sounds hollow when tapped. Cool on a wire rack covered with a clean tea towel- this keeps the crust soft.
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