Spelt bread with nuts and seeds
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 11.52 g | (12 %) | ||
| Fat | 12.47 g | (11 %) | ||
| Carbohydrates | 42.88 g | (29 %) | ||
| Sugar added | 0.35 g | (1 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.04 mg | (5 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.03 mg | (0 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.24 mg | (10 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 39.75 μg | (13 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 0.07 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.03 mg | (0 %) | ||
| Potassium | 43.36 mg | (1 %) | ||
| Calcium | 109.01 mg | (11 %) | ||
| Magnesium | 14.11 mg | (5 %) | ||
| Iron | 4.71 mg | (31 %) | ||
| Iodine | 0.34 μg | (0 %) | ||
| Zinc | 0.31 mg | (4 %) | ||
| Saturated fatty acids | 1.13 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 15 grams fresh Yeast
- 1 tsp sugar
- 100 grams Spelt flour
- 75 grams Sourdough (health food store)
- 200 grams Spelt flour
- 300 grams Whole Grain Spelt Flour
- salt
- 2 Tbsps extract Barley malt (health food store)
- 1 Tbsp Bread spice
- 2 Tbsps sunflower oil
- 30 grams Sesame seeds
- 30 grams flaxseed
- 130 grams Sunflower seed
- Pastry flour (for work surface)
- Fat (for the pan)
Preparation steps
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.
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.
Cover and let rise in a warm place for about 2 hours or until dough doubles in bulk.
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.
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.