Spelt Bread with Popped Amaranth

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Spelt Bread with Popped Amaranth
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in
Calories:
263
calories
Calories

Nutritional values

1 loaf pan contains
(Percentage of daily recommendation)
Calorie263 kcal(13 %)
Protein10.95 g(11 %)
Fat3.96 g(3 %)
Carbohydrates51.62 g(34 %)
Sugar added0 g(0 %)
Roughage5.61 g(19 %)
Vitamin A0.83 mg(104 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.46 mg(4 %)
Vitamin B₆0.03 mg(2 %)
Folate11 μg(4 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.8 mg(3 %)
Potassium89.88 mg(2 %)
Calcium120.24 mg(12 %)
Magnesium8.2 mg(3 %)
Iron5 mg(33 %)
Zinc0.08 mg(1 %)
Saturated fatty acids0.24 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
Ingredients
200 grams
150 milliliters
700 grams
2 packets
1 teaspoon
40 grams
½ teaspoon
ground Fennel
Butter (for greasing)
Pastry flour (for dusting)
1
50 grams
popped Amaranth
75 grams

Preparation steps

1.

Peel, rinse and coarsely chop the parsnips. Heat the apple juice with 100 ml (approximately 1/2 cup) water. Add the parsnips and cook for about 15 minutes, until tender. Press through a potato ricer or food mill, mix with 150 ml (approximately 2/3 cup) water and let cool.

2.

Mix the flour, yeast and salt. Add the sesame seeds and ground fennel seed. Mix in the parsnips and quickly knead until homogenous. If necessary, add a little water. Cover the dough and let rise for about 1 hour in a warm place, until doubled in bulk.

3.

Grease and flour a loaf pan. Rinse the apple, pat dry and grate. Knead into the dough along with the amaranth and oats. Shape into a log, place in the mold and let rise, covered, for 30 minutes.

4.

Preheat the oven to 200°C (approximately 400°F).

5.

Bake the bread for about 1 hour. Let cool for 15 minutes in the pan then invert onto a wire rack and let cool completely.