Rye Pumpernickel Loaf
Rye Pumpernickel Loaf - Pithy bite and strong taste
Healthy, because
Even smarter
Nutritional values
Whole-grain rye contains plenty of dietary fiber, which provides long-lasting satiety and serves as food for the good intestinal bacteria.
If you want to bake spontaneously, but do not want to give up the fine sour taste of bread, you can use the dry sourdoughs from the supermarket. With 1 tablespoon of dry sourdough can replace 100 g of fresh sourdough.
(Percentage of daily recommendation)
| Calorie | 65 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 98 mg | (2 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 1.4 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 3 ½ ozs Whole grain rye
- 10 ¼ ozs Whole Grain Rye Flour
- 6 ¼ ozs Rye berry
- 14 ¼ ozs homemade Sourdough
- ¾ oz salt (1 heaped tbsp.)
- 1 ½ ozs sugar beet syrup
- 1 Tbsp butter
Preparation steps
Boil 3 ounces of water and soak rye grains in it for 12 hours, preferably overnight. The following day, boil rye grains with 3 times the amount of water and cook on low heat for about 60 minutes. Then drain and leave to cool.
Mix rye grains, flour, coarse meal, sourdough, 5 ounces water, salt, and sugar beet syrup with the dough hook of a hand mixer until a smooth dough is formed. Cover the dough and let it rise to room temperature for 60 minutes. Fill buttered jars about 3⁄4 full with dough and let rise, covered, for 3 hours.
Close the jars with glass lids, place them on a baking tray and bake in a preheated oven at 150 °C / 300 °F for 5 hours.
Remove glass lid and bake at 180 °C / 350 °F for 1 additional hour. Remove jars, let cool, and remove pumpernickel.
