Rye Grain Bread

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Rye Grain Bread
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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)
Calorie3,350 cal.(160 %)
Protein112 g(114 %)
Fat55 g(47 %)
Carbohydrates579 g(386 %)
Sugar added0 g(0 %)
Roughage86.7 g(289 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E9.5 mg(79 %)
Vitamin K63 μg(105 %)
Vitamin B₁4.4 mg(440 %)
Vitamin B₂2.5 mg(227 %)
Niacin49.8 mg(415 %)
Vitamin B₆2.7 mg(193 %)
Folate524 μg(175 %)
Pantothenic acid9.3 mg(155 %)
Biotin61.5 μg(137 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium3,325 mg(83 %)
Calcium243 mg(24 %)
Magnesium849 mg(283 %)
Iron32.7 mg(218 %)
Iodine29 μg(15 %)
Zinc30.8 mg(385 %)
Saturated fatty acids9.8 g
Uric acid633 mg
Cholesterol0 mg
Complete sugar59 g

Ingredients

for
1
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)
How healthy are the main ingredients?
Whole wheat floursalt

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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