Whole Grain Fruitbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,129 cal. | (149 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 499 g | (333 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 90 g | (300 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 38.7 mg | (323 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 48 mg | (400 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 1,496 μg | (499 %) | ||
| Pantothenic acid | 11.1 mg | (185 %) | ||
| Biotin | 109 μg | (242 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 4,914 mg | (123 %) | ||
| Calcium | 408 mg | (41 %) | ||
| Magnesium | 909 mg | (303 %) | ||
| Iron | 27.1 mg | (181 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 22.9 mg | (286 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 831 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 147 g |
Ingredients
- Ingredients
- 150 grams mixed Dried Fruit (such as raisins, prunes, figs, dates)
- 200 milliliters Apple juice
- 250 grams Whole Grain Rye Flour
- 250 grams Whole wheat flour
- ½ cube fresh Yeast (21 grams or 3/4 ounce)
- 1 tsp sugar
- ½ packet liquid Sourdough (75 grams or 2 1/2 ounces)
- 1 Tbsp Gingerbread spice
- 1 tsp salt
- 60 grams peeled almonds
- 50 grams chopped Walnut
- Pastry flour (for work surface)
- 120 grams Apricot jam
Preparation steps
Dice fruit and soak in 200 ml (approximately 1 cup) lukewarm apple juice.
Mix flour in a large bowl, create a well in center, add crumbled yeast to well and sprinkle with sugar. Pour in about 50 ml (approximately 1/4 cup) water. Mix ingredients in well into a paste-like dough. Cover and let rest for 15 minutes in a warm place. Mixture should bubble. Then add remaining flour and about 175 ml (approximately 3/4 cup) water. Stir in drained fruits, nuts, spices, salt and sourdough starter. Knead briefly in bowl and then knead on a floured work surface for about 5-10 minutes or until dough is smooth. Place dough back in bowl, cover and let rest for 1 1/2 hours or until volume has doubled. Knead dough again on a floured work surface and then form into a loaf. Sprinkle with flour and let rise for 30 minutes. Brush surface with some water and poke with a fork several times. Preheat oven to 200°C (approximately 400°F). Place loaf on an oiled baking sheet and lightly dust with flour. Bake for 1 hour. Remove from oven, brush with slighly warmed apricot jam and cool. Slice and serve.
