Spelt Bread with Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 9.83 g | (10 %) | ||
| Fat | 6.42 g | (6 %) | ||
| Carbohydrates | 47.38 g | (32 %) | ||
| Sugar added | 0.35 g | (1 %) | ||
| Roughage | 4.19 g | (14 %) |
| Vitamin A | 8.4 mg | (1,050 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.34 mg | (3 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 0.17 mg | (1 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 7.8 μg | (3 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.19 mg | (0 %) | ||
| Potassium | 4.98 mg | (0 %) | ||
| Calcium | 121.74 mg | (12 %) | ||
| Magnesium | 1.03 mg | (0 %) | ||
| Iron | 2.55 mg | (17 %) | ||
| Zinc | 0.07 mg | (1 %) | ||
| Saturated fatty acids | 0.61 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 700 grams finely ground Spelt flour
- 1 cube fresh Yeast (42 grams)
- 1 pinch sugar
- 1 Tbsp salt
- 150 grams Whole Wheat Sourdough Starter (from the health food store)
- 250 grams black Olives
- 2 Tbsps olive oil
- Pastry flour (for the work surface)
Preparation steps
Put the flour in a bowl and press a hole in the center. Crumble in yeast with the sugar and add 200 ml (approximately 3/4 cup) of warm water. Sprinkle liquid with a little flour from the edge. Let rest for about 15 minutes. Add salt, approximately 125 ml (approximately 1/2 cup) of warm water and the sourdough starter. Knead with the hook of a hand mixer to form an elastic dough. Then let rise about 1 hour in a warm place covered with a kitchen towel.
Preheat the oven to 180°C (approximately 350°F) convection. Knead the dough on a floured surface vigorously for 10 minutes and incorporate the chopped olives and the oil. Shape the dough into a large roll and place on a baking sheet lined with parchment paper. Score few times diagonally, sprinkle with flour and allow to rise for 30 minutes. Then bake in preheated oven for 35-40 minutes.
