Spelt Bread with Olives and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,059 cal. | (98 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 358 g | (239 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 53.9 g | (180 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 3.6 mg | (360 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 42.6 mg | (355 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 1,998 μg | (666 %) | ||
| Pantothenic acid | 11.3 mg | (188 %) | ||
| Biotin | 119.8 μg | (266 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 3,157 mg | (79 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 672 mg | (224 %) | ||
| Iron | 59.1 mg | (394 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 20.6 mg | (258 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 1,177 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 500 grams Spelt flour
- 1 pinch salt
- 1 cube Yeast (42 grams)
- 75 grams sun-dried Tomatoes
- 75 grams black, pitted Olives
- 2 sprigs rosemary
- Pastry flour (for the work surface)
- 1 Tbsp dried oregano
- Pastry flour (for dusting)
Preparation steps
Mix the flour with the salt. Make a well in the center of the bowl. Combine yeast wiht 350 ml (approximately 1 1/2 cups) of lukewarm water and pour into the well. Knead everything into a smooth dough. Cover and let rise in a warm place until the volume has doubled, about 1 hour. Preheat the oven to 200°C (approximately 400°F).
Meanwhile, drain the sun-dried tomatoes and cut into strips. Drain olives and cut into slices. Rinse the rosemary, shake dry and coarsely chop the needles. Knead the dough on a floured surface. Add oregano, tomatoes, olives and rosemary and knead well. Roll the dough into a 6 cm (approximately 2 1/4-inch) thick strand, shape into a wreath and place on a parchment paper-lined baking sheet. Dust with some flour and bake in the preheated oven for 35-40 minutes. Remove from oven, allow to cool briefly and serve.
