White Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,184 cal. | (104 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 361 g | (241 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 41.1 g | (137 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 42.5 mg | (354 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 1,832 μg | (611 %) | ||
| Pantothenic acid | 8.2 mg | (137 %) | ||
| Biotin | 110.1 μg | (245 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2,275 mg | (57 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 458 mg | (153 %) | ||
| Iron | 19.4 mg | (129 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 815 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 250 grams Whole wheat flour
- 1 cube Yeast (42 grams)
- 1 Tbsp Molasses
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for working)
Preparation steps
Combine both types of flour in a bowl and make a well in the center. Crumble the yeast into it and mix it with 4-5 tablespoons of lukewarm water and the syrup. Cover and leave to rest for about 30 minutes.
Add about 200 ml of warm water (approximately 3/4 cup), the oil and the salt and knead to a smooth and relatively soft dough.
Place on a floured surface and knead until it no longer sticks to your hands.
Form a loaf shape, place in a bowl and leave to rise, covered, in the refrigerator overnight.
Knead again the next day and place in a floured bread basket. Leave to rise again for 15 minutes.
Preheat the oven to 200°C (approximately 400ºF). Fill an ovenproof dish with water and place on the bottom shelf).
Tip out the bread onto a baking sheet lined with parchment paper and bake for about 45 minutes until golden brown.
Cool on a wire rack before serving.
