Wheat Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,468 cal. | (118 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 444 g | (296 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 40 g | (133 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 38.6 mg | (322 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 1,849 μg | (616 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 95.3 μg | (212 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,996 mg | (50 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 311 mg | (104 %) | ||
| Iron | 16.7 mg | (111 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 761 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams all-purpose flour
- 100 grams Shredded wheat (Type 1700)
- 300 milliliters lukewarm water
- 1 cube fresh Yeast 42 grams (approximately 1.5 ounces)
- 3 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for kneading)
Preparation steps
Place the all-purpose flour in a large bowl. Remove 1 tablespoon of the shredded wheat and set side. Stir the salt, 2 tablespoons of olive oil and remaining shredded wheat into the flour. Dissolve the yeast in the lukewarm water and stir into the flour. Knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Cover and let rise in a warm place for about 45 minutes.
Transfer the dough to a floured surface, knead a few times and shape into a ball. Cover and let rise for about 45 minutes. Shape the dough ball into an oval shape and place on a well-greased baking sheet. Brush with the remaining olive oil and score the top several times diagonally. Bake in an oven preheated to 240°C (approximately 475°F) for 10 minutes, then reduce the temperature to 200°C (approximately 400°F) and continue baking for 20-25 minutes, until golden brown and hollow sounding when tapped. Remove from the oven and cool on a wire rack.
