Rye Grain Bread
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
3350
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,350 cal. | (160 %) | ||
| Protein | 112 g | (114 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 579 g | (386 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 86.7 g | (289 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 63 μg | (105 %) | ||
| Vitamin B₁ | 4.4 mg | (440 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 49.8 mg | (415 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 524 μg | (175 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 61.5 μg | (137 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 3,325 mg | (83 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 849 mg | (283 %) | ||
| Iron | 32.7 mg | (218 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 30.8 mg | (385 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 633 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 59 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams rye Sourdough
- 100 grams 5-Grain cereal flakes
- 200 grams Rye flour
- 150 grams Whole wheat flour
- 200 milliliters lukewarm water
- 1 Tbsp salt
- 2 Tbsps Diastatic malt
- 80 grams Seed such as dark or light sesame, or flaxseed)
Preparation steps
1.
Soak the multigrain flakes in 85 ml (approximately 1/3 cup) of water and let stand for 10 minutes. Combine the multigrain flakes mixture with the remaining ingredients. Knead into a soft dough. Cover and let rise in a warm place for about 20 minutes.
2.
Knead the dough again place in a greased loaf pan or baking sheet. Cover and let rise in a warm place for 2 hours.
3.
Bake in an oven preheated to 175°C (approximately 350°F) for about 90 minutes. Remove and let cool before serving.
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