Whole Grain Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,343 cal. | (159 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 551 g | (367 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 65.1 g | (217 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 23 mg | (192 %) | ||
| Vitamin K | 66.1 μg | (110 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 41.1 mg | (343 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 1,298 μg | (433 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 103.8 μg | (231 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 2,950 mg | (74 %) | ||
| Calcium | 763 mg | (76 %) | ||
| Magnesium | 739 mg | (246 %) | ||
| Iron | 28.1 mg | (187 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 19.5 mg | (244 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 723 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 25 grams Yeast
- 400 grams all-purpose flour
- 250 grams Rye flour (type 1150)
- 50 grams flaxseed
- 1 small carrot
- 1 Tbsp vegetable oil
- 1 tsp salt
- 60 grams Sesame seeds
- 75 grams Oats
- 1 Tbsp Sunflower seed
- Pastry flour (for working)
Preparation steps
Combine the wheat flour with the rye flour and mix thoroughly.
Dissolve the yeast in 200 ml of lukewarm water (approximately 3/4 cup) and mix with 200 grams of flour mixture (approximately 7 ounces. Cover the bowl with a towel and leave to rest at room temperature for at least 24 hours.
Soak the flaxseed in 125 ml of water (approximately 1/2 cup) for at least 2 hours, preferably overnight.
The next day, mix 220 ml of water (approximately 1 cup) with the oil and heat to 37°C (approximately 98ºF). Dissolve the salt in it.
Drain the flaxseed and set 2 tablespoons of rolled oats aside.
Peel the carrot, grate coarsely and squeeze out the juice.
Combine the rest of the flour with the rolled oats and a third of the sesame seeds. Mix well and pour in the lukewarm salted oil-water mixture. Add the drained flaxseed, the grated carrot and the yeast starter from the day before.
Bring everything together and knead into a firm dough. If necessary, add a little extra lukewarm water.
Shape the dough into an oblong loaf and cover with a cloth. Leave to rise for about 45 minutes.
Brush the loaf with milk.
Mix the remaining sesame seeds with the sunflower seeds and the remaining rolled oats and shower over the bread (press lightly).
Cover again and leave to rise for about 30 minutes.
Preheat the oven to 220°C (approximately 425ºF) and bake the bread on the middle rail for about 45 minutes.
Allow to cool before serving.
