Smarter Home Cooking
Spelt Pumpkin Seed Bread
(2 votes)
(2 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
129
calories
Calories
Nutritional values
1 slice contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 129 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 196 mg | (5 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 7 ozs Pumpkin (cleaned)
- 2 Tbsps butter
- 4 ozs lukewarm water
- 18 ozs Spelt flour
- 1 ½ ozs fresh Yeast
- 1 tsp sugar
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon ground ginger
- 2 tsps salt
- 3 Tbsps chopped Pumpkin seed
- 2 Tbsps Pumpkin seed (to sprinkle)
Preparation
Kitchen utensils
1 8-ounce Loaf pan
Preparation steps
1.
Chop the cleaned pumpkin and saute in hot butter. Pour in 1 cup of water, cover and simmer for about 10 minutes, until soft. Finely mash with a fork.
2.
Mix the yeast and sugar in lukewarm water until smooth.
3.
Mix the flour, pumpkin, cinnamon, ginger and salt. Add the yeast and knead into a smooth dough. Add 2-3 tablespoons of water, if necessary. Knead in the chopped pumpkin seeds. Cover the dough and let rest in a warm place for about 45 minutes.
4.
Thoroughly knead the dough with floured hands. Shape into a loaf and place in a greased loaf pan. Brush the dough with water and sprinkle with pumpkin seeds. Cover and let rest for another 45 minutes. Bake for about 35 minutes at 400°F. Remove from the oven, let cool, and serve.
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