Whole-Grain Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,567 cal. | (122 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 509 g | (339 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 101.4 g | (338 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 3.6 mg | (360 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 45.3 mg | (378 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 1,677 μg | (559 %) | ||
| Pantothenic acid | 13.3 mg | (222 %) | ||
| Biotin | 87.8 μg | (195 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 3,999 mg | (100 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 840 mg | (280 %) | ||
| Iron | 28.2 mg | (188 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 25.6 mg | (320 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 739 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 500 grams Whole wheat flour
- 1 kilogram Whole Grain Rye Flour
- 100 grams Sourdough (packaged)
- 40 grams fresh Yeast
- 3 Tbsps liquid honey
- 1 ½ Tbsps salt
- 3 Tbsps coarsely ground Coriander (crushed in a mortar)
- 2 Tbsps Coriander
Preparation steps
Mix the wheat flour and 500 g (approximately 1 pound) of rye flour in a large mixing bowl. Mix the sourdough starter with and 3/4 l (approximately 2 2/3 cups) lukewarm water. Mix with the flour, stir well, cover and let rest overnight in a warm place.
Crumble the yeast and dissolve in 5 tablespoons of warm water, stir into the dough, cover and let rise for 30 minutes.
Then add the remaining rye flour, honey, salt and crushed coriander seeds. Knead with the dough hook of an electric mixer to form a sticky, elastic dough. Cover and let rise for 3 hours.
Divide the dough in half, shape into round loaves and place on 2 floured baking sheets. Sprinkle with coriander seeds, press them lightly into the top and then let rise for another hour.
Place a pan with hot water on the bottom of the oven. Bake the bread successively in a oven preheated to the highest temperature. Reduce the temperature to 180°C (approximately 350°F) when you put the bread in the oven and bake for about 60-70 minutes.
After the end of the baking time, spray the bread with cold water and leave in the turned-off oven for 5-10 minutes. Then remove from the oven and cool on wire rack. Serve in slices.
