Spelt Bread with Nuts and Seeds

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Spelt Bread with Nuts and Seeds
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Health Score:
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 17 h. 40 min.
Ready in
Calories:
307
calories
Calories

Nutritional values

1 loaf pan contains
(Percentage of daily recommendation)
Calorie307 kcal(15 %)
Protein11.52 g(12 %)
Fat12.47 g(11 %)
Carbohydrates42.88 g(29 %)
Sugar added0.35 g(1 %)
Roughage5.5 g(18 %)
Vitamin A0.04 mg(5 %)
Vitamin D0 μg(0 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.24 mg(10 %)
Vitamin B₆0.05 mg(4 %)
Folate39.75 μg(13 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.03 mg(0 %)
Potassium43.36 mg(1 %)
Calcium109.01 mg(11 %)
Magnesium14.11 mg(5 %)
Iron4.71 mg(31 %)
Iodine0.34 μg(0 %)
Zinc0.31 mg(4 %)
Saturated fatty acids1.13 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
15 grams fresh Yeast
1 teaspoon sugar
100 grams Spelt flour
75 grams Sourdough (health food store)
200 grams Spelt flour
300 grams Whole Grain Spelt Flour
salt
2 tablespoons extract Barley malt (health food store)
1 tablespoon Bread spice
2 tablespoons sunflower oil
30 grams Sesame seeds
30 grams flaxseed
130 grams Sunflower seed
Pastry flour (for work surface)
Fat (for the pan)
How healthy are the main ingredients?
sugarSpelt flourSpelt floursaltSesame seedsflaxseed

Preparation steps

1.

Crumble yeast in a bowl.  Add sugar, some flour and whisk with 100 ml (approximately 2/5 cup) of warm water until smooth. Cover with foil and refrigerate overnight. Remove from the refrigerator 1 hour before making bread. 

2.

Add two types of flour and 2 teaspoons of salt to dough. Add 300 ml (approximately 1 1/4 cup) of hot water, barley malt, spice bread and oil and knead vigorously with the dough attachment of the hand mixer for about 5 minutes. Add more flour if needed. 

3.

Cover and let rise in a warm place for about 2 hours or until dough doubles in bulk. 

4.

Knead dough on a floured surface briefly, add sesame seeds, flaxseeds and 100 grams (approximately 3 1/2 ounces) of sunflower seeds. Grease loaf pan and place dough into it, smooth and sprinkle with remaining sunflower seeds. Score with a sharp knife lengthwise. Cover and let rest in a warm place for about 2 hours.

5.

 Place an ovenproof dish on the oven floor and bake bread in preheated oven at 210°C (approximately 400°F) for about 1 hour. Remove from the oven and cool briefly, take out of the pan and transfer to a wire rack. Cool completely and serve as needed.