Rye Flour Loaf
(0 votes)
(0 votes)
Health Score:
29 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Calories:
1669
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,669 cal. | (79 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 358 g | (239 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 35.1 g | (117 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 1,188 μg | (396 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 67.3 μg | (150 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,968 mg | (49 %) | ||
| Calcium | 340 mg | (34 %) | ||
| Magnesium | 243 mg | (81 %) | ||
| Iron | 18.9 mg | (126 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 566 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 59 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Put 250 g rye flour in a bowl and add 15 g yeast and 200 ml water. Mix together very well then cover and leave to rise for 9 hours or overnight.
2.
Line a baking tray with non-stick baking paper.
3.
Add the remaining ingredients to the dough and knead well for 5 minutes.
4.
Shape the dough into a ball and place on the baking tray. Cover with a tea towel or cling film and leave in a warm place to rise until doubled in size; 2-3 hours,
5.
Heat the oven to 220°C (200° fan) 425°F gas 7.
6.
Bake the loaf for 40 minutes until cooked through. Place on a wire rack to cool.
