Rye bread
(Percentage of daily recommendation)
| Calorie | 2,970 cal. | (141 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 628 g | (419 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 81.9 g | (273 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 27.1 mg | (226 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 1,057 μg | (352 %) | ||
| Pantothenic acid | 9.6 mg | (160 %) | ||
| Biotin | 57.9 μg | (129 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 2,843 mg | (71 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 452 mg | (151 %) | ||
| Iron | 24.1 mg | (161 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 18.8 mg | (235 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 650 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 51 g |
Ingredients
- 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
Preparation steps
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.
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.
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.