Rye Bread
(1 vote)
(1 vote)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
1737
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,737 cal. | (83 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 344 g | (229 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 64.8 g | (216 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 736 μg | (245 %) | ||
| Pantothenic acid | 7.9 mg | (132 %) | ||
| Biotin | 41.3 μg | (92 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 2,593 mg | (65 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 527 mg | (176 %) | ||
| Iron | 17.9 mg | (119 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 17.4 mg | (218 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 427 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 medium-sized Boiled potato (starchy, freshly cooked, cooled slightly)
- 250 grams Sourdough
- 500 grams Whole Grain Rye Flour
- 330 grams Whole wheat flour
- 500 milliliters warm water
- 1 tsp salt
- 1 tsp honey
- 1 tsp Caramel food coloring
- ½ tsp Spice mix (for bread)
- 10 grams Yeast
Preparation steps
1.
Peel potato and stir together with some of the warm water and salt until creamy.
2.
Combine the remaining ingredients with the potato mixture and knead with the dough hook of an electric mixer until smooth. Cover and let sit in a warm place until doubled in bulk, about 45 minutes.
3.
Preheat the oven to 250°C (approximately 480°F).
4.
Divide the dough in half and shape into loaves. Place the loaves on a baking sheet, sprinkle with flour, cover and let rise again.
5.
Score the surface of the loaves and place in the oven with an ovenproof cup filled with water. Bake for 5 minutes, then reduce the oven temperature to 200°C (approximately 400°F) and bake for 35-40 minutes. Let cool and serve.
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