Vegetable Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 254 μg | (85 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- ½ cube Yeast (21 grams)
- 500 grams Pastry flour
- salt
- 6 Tbsps olive oil
- 50 grams black Olives (pitted)
- 50 grams dried Tomatoes (in oil)
- 1 onion
- 1 garlic clove
- 1 Zucchini
- 1 Tbsp finely chopped thyme
- 40 grams chopped Walnut
- 40 grams chopped Pine nuts
- olive oil (for the pan)
- Pastry flour (for dusting)
Preparation steps
Mix the yeast with about 220 ml (approximately 1 cup) of warm water. Mix the flour with 1/2 teaspoon salt in a bowl. Add the dissolved yeast with 4 tablespoons of olive oil to the flour and knead with the kneading attachment of an electric hand mixer to a smooth dough. The solid dough should come off the edge of the bowl, possibly vary the amount of flour or water. Cover and let rise to twice the volume in a warm place for about 45 minutes.
Drain the olives and the tomatoes well and chop. Peel the onion and garlic, finely chop. Trim the zucchini, rinse and cut into small cubes. Sauté together with the onion and garlic in a hot pan in 1 tablespoon oil. Mix in the tomatoes and olives and remove from heat. Mix in the thyme and chopped nuts and allow to cool.
Paint 4 small loaf pans with oil.
Knead the dough again on a well floured workspace, incorporate the vegetable mixture gently but thoroughly and divide the dough into 4 pieces. Form small loaves and place them in the pans. Cover and let rise again for about 15 minutes.
Preheat the oven to 200°C convection.
Baste the bread with the remaining oil and bake in the oven until golden brown, 25-30 minutes. Remove from oven and let cool in the pans. Remove from the pans and serve as desired with fresh butter.
