Walnut Bread with Pears
Healthy, because
Even smarter
Nutritional values
Whole wheat flour in the dough not only provides plenty of satiating fiber, but also scores points with vitamins and minerals. Walnuts contain many healthy polyunsaturated fatty acids and cell-protecting vitamin E. Pears provide a lot of potassium, which is needed for an intact water balance.
The bread can also be easily frozen so you always have a healthy supply at hand. If you're looking for a little variety, replace the walnut kernels with hazelnuts or almonds and the pears with apples.
(Percentage of daily recommendation)
| Calorie | 3,427 cal. | (163 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 184 g | (159 %) | ||
| Carbohydrates | 376 g | (251 %) | ||
| Sugar added | 96 g | (384 %) | ||
| Roughage | 25.7 g | (86 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 31.8 mg | (265 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 1,066 μg | (355 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 102.6 μg | (228 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 2,327 mg | (58 %) | ||
| Calcium | 391 mg | (39 %) | ||
| Magnesium | 298 mg | (99 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 76.8 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 496 mg | |||
| Complete sugar | 144 g |
Preparation steps
Mix the flour with a pinch of salt in a bowl. Make a well in the center. Crumble the yeast into the well, mix with 1 tablespoon of sugar and 5 tablespoons of warm milk, sprinkle with a little flour from the edge. Cover and let rise in a warm place until doubled in bulk, about 15 minutes. Grease the loaf pan with butter.
Meanwhile, toast the nuts in a hot, dry pan until fragrant. Remove and allow to cool, and coarsely chop. Peel the pears, quarter, core and finely grate. Mix together the grated pears with the egg, butter, pear juice, the remaining sugar and the remaining milk. Add the pear mixture to the dough and knead until smooth. Cover and let rest another 45 minutes. Knead in 2/3 of the nuts and shape the dough into the prepared loaf pan. Top the dough with remaining nuts and let rise again for 15 minutes.
Preheat the oven to 350°F.
Bake the bread for 50-60 minutes. Cover with aluminum foil if the top is browning too quickly.
Remove and cool slightly. Unmold and serve sliced.
