Vegan Whole Wheat Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,510 cal. | (120 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 434 g | (289 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 38.2 g | (127 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 39.9 mg | (333 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 39 mg | (325 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 1,850 μg | (617 %) | ||
| Pantothenic acid | 8.4 mg | (140 %) | ||
| Biotin | 111.2 μg | (247 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 2,850 mg | (71 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 346 mg | (115 %) | ||
| Iron | 16.4 mg | (109 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 780 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 100 grams Whole wheat flour
- 1 cube Yeast (42 grams)
- 1 tsp sugar
- 150 milliliters almond or Soy milk
- 200 grams Sweet potato (cooked the day before)
- 1 Tbsp salt
- 4 Tbsps sunflower oil
- Pastry flour (to work)
Preparation steps
Combine both flours in a bowl and make a well in the center. Crumble the yeast and mix the sugar into the well. In a saucepan, heat the milk to lukewarm and pour over the yeast. On a lightly floured surface, knead until the dough comes together, cover and let stand 30 minutes.
Peel the sweet potatoes and press through a potato ricer or grate finely. Add the sweet potatoes, salt and oil to the sponge and knead with about 200 ml (approximately 7 ounces) of lukewarm water to a smooth dough. Add more water or flour if necessary to make a smooth dough that no longer sticks to the hands. Cover and let rise in a warm place for 1 hour.
Transfer the dough to a floured surface and knead again and shape into a loaf. Place on a baking sheet lined with parchment paper and make several slashes in the dough. Covered and let stand 30 minutes.
Preheat the oven to 200°C (approximately 390°F) convection. Place a baking dish with water on the bottom rack of the oven.
Sprinkle the loaf with water and bake until the bottom sounds hollow when tapped, about 50 minutes.
