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)

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.