Seed Buns
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
252
calories
Calories
Nutritional values
1 roll contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 175 mg | (4 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ¼ cup Yeast (or 7 g dried yeast)
- 3 ⅓ cups white Bread flour (plus extra for kneading)
- 2 Tbsps rapeseed oil
- ¼ cup Caraway
How healthy are the main ingredients?
CarawayPreparation steps
1.
Dissolve the yeast in 2 tbsp lukewarm water in a bowl. Mix in 2 tbsp flour, cover and leave to work for around 30 minutes.
2.
On the work surface, make a mound of the remaining flour and make a small well in the centre. Add the yeast starter, a pinch of salt, 2 tbsp oil and approx. 250 ml lukewarm water (more or less, as needed). Knead thoroughly to form a smooth dough which does not stick to the hands. Put the dough in a bowl and put in a warm place for around 1 hour to rise, until it has doubled in size.
3.
Line a baking tray with grease-proof paper. Knead the dough thoroughly on a floured work surface, divide into 12 pieces and form each into a ball. Place on the baking tray, leaving space between the rolls as they will rise again. Cover with a tea towel and leave to rise for a further 30 minutes.
4.
Meanwhile, heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
5.
Brush the rolls with a little lukewarm water and sprinkle with the caraway seeds. Bake in the oven for around 30 minutes until golden brown.
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