Whole Grain Bread with Mixed Seeds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 6.09 g | (6 %) | ||
| Fat | 5.04 g | (4 %) | ||
| Carbohydrates | 26.6 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.45 g | (15 %) |
| Vitamin A | 0.02 mg | (3 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.03 mg | (0 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.55 mg | (5 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 13.03 μg | (4 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Biotin | 0.11 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 13.49 mg | (0 %) | ||
| Calcium | 29.24 mg | (3 %) | ||
| Magnesium | 3.88 mg | (1 %) | ||
| Iron | 4.05 mg | (27 %) | ||
| Iodine | 0.56 μg | (0 %) | ||
| Zinc | 0.12 mg | (2 %) | ||
| Saturated fatty acids | 0.47 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 125 grams Whole Grain Rye Flour
- 2 Tbsps Rye berry
- 125 grams Sourdough (from rye)
- 1 tsp salt
- 180 grams Rye flour
- 60 grams Sunflower seed
- 2 tsps Barley malt (syrup)
- butter (for the mold)
- 3 Tbsps Sesame seeds
Preparation steps
Combine the flour, rye, sourdough starter, about 125 ml (approximately 1/2 cup) lukewarm water and the salt in a bowl. Mix until smooth then let stand overnight in a warm place.
The following day, mix in the rye flour, sunflower seeds and malt until smooth.
Grease the loaf pan with butter and sprinkle with sesame seeds. Fill with the dough, smooth the surface, make a depression in the middle and let rise in a warm place for about 3 hours. The dough should rise by about half.
Preheat the oven to 200°C (approximately 400°F). Fill an ovenproof pan with water and place in the oven. Score the surface of the bread with a sharp knife and bake until the bottom sounds hollow when tapped on the bottom, around 1 hour 10 minutes.
Let cool for about 15 minutes in the pan then invert onto a wire rack and let cool.
