Whole Grain Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,514 cal. | (167 %) | ||
| Protein | 129 g | (132 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 684 g | (456 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 136.3 g | (454 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 5.5 mg | (550 %) | ||
| Vitamin B₂ | 3.7 mg | (336 %) | ||
| Niacin | 74.2 mg | (618 %) | ||
| Vitamin B₆ | 4.7 mg | (336 %) | ||
| Folate | 2,718 μg | (906 %) | ||
| Pantothenic acid | 19.3 mg | (322 %) | ||
| Biotin | 154.5 μg | (343 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 5,468 mg | (137 %) | ||
| Calcium | 407 mg | (41 %) | ||
| Magnesium | 1,230 mg | (410 %) | ||
| Iron | 42.4 mg | (283 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 37.6 mg | (470 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 1,246 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 500 grams Whole Grain Rye Flour
- 500 grams Whole wheat flour
- 1 cube fresh Yeast
- 1 pinch sugar
- 1 packet liquid Sourdough (150 grams or 5 ounces, from a health food store)
- 2 Tbsps coarse Bread spice
- 1 tsp salt
Preparation steps
Gather all ingredients and let stand at room temperature so that they are all equal.
Mix rye flour in a large bowl, create a well in the center, pour crumbled yeast into well and sprinkle with sugar. Pour in 150 ml (approximately 1/2 cup) of water. Sprinkle with flour to make a paste-like substance. Cover and let rest for about 15 minutes in a warm place. Yeast should bubble.
Mix in remaining flour and add 350 ml (approximately 1 1/2 cups) of water, sourdough starter, bread spices and salt. Knead well in bowl and then transfer to a floured work surface. Knead again with hands for about 5-10 minutes or until dough is smooth and elastic. Place dough back in bowl, cover and let rest for about 1 1/2 hours or until volume has doubled.
Place dough again on a floured surface and knead. Form into a loaf shape, sprinkle with flour and leave to rise again for 30 minutes. Brush surface with water and prick several times with a fork. Let rest for about 15 minutes or until surface cracks. Preheat oven to 230°C (approximately 450°F).
Place loaf in an oiled baking tin and lightly dust with flour. Bake in oven for about 15 minutes. After 15 minutes, reduce temperature to 200°C (approximately 400°F) and bake for 1 hour. Remove from oven and cool. Slice to serve.
