Rye Bread

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Rye Bread
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Health Score:
6,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
17 h.
Preparation
Calories:
2970
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie2,970 kcal(141 %)
Protein76 g(78 %)
Fat12 g(10 %)
Carbohydrates628 g(419 %)
Sugar added5 g(20 %)
Roughage81.9 g(273 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E6 mg(50 %)
Vitamin K21.9 μg(37 %)
Vitamin B₁2.5 mg(250 %)
Vitamin B₂1.7 mg(155 %)
Niacin27.1 mg(226 %)
Vitamin B₆1.7 mg(121 %)
Folate1,057 μg(352 %)
Pantothenic acid9.6 mg(160 %)
Biotin57.9 μg(129 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6 mg(6 %)
Potassium2,843 mg(71 %)
Calcium260 mg(26 %)
Magnesium452 mg(151 %)
Iron24.1 mg(161 %)
Iodine34 μg(17 %)
Zinc18.8 mg(235 %)
Saturated fatty acids1.7 g
Uric acid650 mg
Cholesterol0 mg
Complete sugar51 g

Ingredients

for
1
Ingredients
250 grams Shredded Rye
600 grams Rye flour
60 grams Sourdough (finished product)
½ packet Dry yeast
1 tsp salt
½ tsp sugar
1 tsp Bread spice
1 tsp coarsely crushed Anise seed
1 tsp fennel seeds
1 tsp cilantro
How healthy are the main ingredients?
Ryesugarsalt

Preparation steps

1.

Set aside 1 tablespoon of rye flour. Mix remaining rye flour with shredded rye and sourdough starter in a bowl. Create a well in the center. Mix yeast along with 1/2 liter (approximately 2 cups) lukewarm water and pour into well. Let sit in a warm, dry place for about 12 hours.

2.

Add salt, sugar and bread spices. Knead into a smooth dough, adding water or reserved flour if necessary. Let rise in a warm place for 1-2 hours or until dough has doubled in size. Preheat oven to 230°C (approximately 450°F). Knead dough again, form into a loaf and place on a baking sheet.

3.

Cut surface of loaf once lengthwise and sprinkle with water. Mix anise, fennel and cilantro and sprinkle on loaf. Bake for 1 1/2-2 hours, covering with aluminum foil if surface begins to darken too much. Let bread rest for 12 hours before cutting so that flavors can fully develop. Slice and serve.