Whole-grain Bread Wreath
Nutritional values
(Percentage of daily recommendation)
| Calorie | 635 kcal | (30 %) | ||
| Protein | 23.92 g | (24 %) | ||
| Fat | 9.53 g | (8 %) | ||
| Carbohydrates | 118 g | (79 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 6.19 g | (21 %) |
| Vitamin A | 5.38 mg | (673 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.05 mg | (0 %) | ||
| Vitamin B₁ | 0.64 mg | (64 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 4.62 mg | (39 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 23.15 μg | (8 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 0.22 μg | (0 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 0.08 mg | (0 %) | ||
| Potassium | 496.88 mg | (12 %) | ||
| Calcium | 147.01 mg | (15 %) | ||
| Magnesium | 50.46 mg | (17 %) | ||
| Iron | 6.52 mg | (43 %) | ||
| Iodine | 2.63 μg | (1 %) | ||
| Zinc | 0.63 mg | (8 %) | ||
| Saturated fatty acids | 0.68 g | |||
| Cholesterol | 1.14 mg |
Ingredients
- Ingredients
- ½ cube
- 1 teaspoon
- 500 grams
- 100 grams
whole-grain Oats
- 50 grams
- 1 tablespoon
-
Butter (for the baking sheet)
-
Pastry flour (for working the dough)
- 3 tablespoons
Preparation steps
Dissolve the yeast in 250 ml (approximately 1 cup) lukewarm water. Add the sugar and 50 grams (approximately 1/2 cup) flour. Stir, cover and let sit for about 30 minutes.
Mix the remaining flour, about 70 grams (approximately 3/4 cup) of oatmeal, the flax seeds and salt in a bowl. Pour the yeast mixture into it and knead to make a smooth dough. Add more or less water as needed. Shape the dough into a ball, cover and let it rest for about 1 hour.
Grease a baking sheet with butter. Knead the dough again, roll into a strand about 70 cm (approximately 28 inches) long and form into a ring on the baking sheet, pressing the ends together well. Cover and let stand for another 30 minutes.
Preheat the convection oven to 200°C (approximately 400°F). Place an ovenproof dish with hot water on the bottom of the oven. Brush the bread with milk and sprinkle with the remaining oatmeal. Place in the oven and bake for about 20 minutes, then reduce the heat to 180°C (approximately 350°F) and bake for another 20 minutes.
Cool on a wire rack, slice and serve.
