Rye Grain Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,042 cal. | (145 %) | ||
| Protein | 124 g | (127 %) | ||
| Fat | 89 g | (77 %) | ||
| Carbohydrates | 429 g | (286 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 82.9 g | (276 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 4 mg | (400 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 47.5 mg | (396 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 1,486 μg | (495 %) | ||
| Pantothenic acid | 11.3 mg | (188 %) | ||
| Biotin | 95.6 μg | (212 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 3,984 mg | (100 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 1,015 mg | (338 %) | ||
| Iron | 46.3 mg | (309 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 29.6 mg | (370 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 812 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- ½ cube Yeast (21 grams or approximately 1 oz)
- 75 grams Sourdough (from a health food store)
- 1 Tbsp Maple syrup
- 250 grams Whole Grain Rye Flour
- 250 grams Whole Grain Spelt Flour
- 1 Tbsp salt
- 50 grams Oats
- 125 grams mixed Seed (such as sesame, pumpkin, flax)
- butter (for the baking sheet)
- Pastry flour (for the baking sheet)
- Pastry flour (for working the dough)
Preparation steps
Crumble the yeast in a bowl and mix with about 350 ml (approximately 1 1/2 cups) of warm water and the maple syrup, then let sit for 15 minutes. Mix the two flours with the salt, 25 grams (approximately 1 once) of oatmeal and about 80 grams (approximately 3 ounces) of mixed seeds in another bowl.
Pour the yeast and sourdough mixture into the flour and knead with the dough hook of an electric mixer or by hand for about 5 minutes to make a smooth dough. If necessary, add more water or flour. Remove the dough from the bowl and knead on a work surface for another 10 minutes, until very elastic. Sprinkle flour in a bowl, place the dough in the bowl, cover with a cloth and let rest in a warm place for about 2 hours.
Grease a baking sheet and sprinkle with flour. Take the dough out of the bowl, shape into a round loaf, place on the sheet and brush with a little lukewarm water. Sprinkle with the remaining seeds and oatmeal, cover again with a cloth and leave to rest for about 45 minutes.
Preheat the oven to 250°C (approximately 475°F). Fill an ovenproof dish with water and place in the bottom of the oven. Score the bread (in a cross or other shape as desired) and bake on the middle rack of the oven for about 10 minutes. Lower the temperature to 200°C (approximately 400°F) and bake for another 30 minutes. Allow to cool on a wire rack, slice and serve.
