Whole-Grain Loaves
Whole-Grain Loaves - Gentle acidity and fruity flavor: get set, ready, go!
Healthy, because
Even smarter
Nutritional values
Wholemeal breads like these contain a wealth of valuable vitamins, minerals and fibre, but few calories and fat. The juicy, fruity sticks are therefore almost a must if you want to lose a few pounds - they fit just as well into a cholesterol-conscious diet.
If you like it spicy, season the tomato juice with a few dashes of Tabasco or add a finely chopped red chilli pepper.
(Percentage of daily recommendation)
| Calorie | 106 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 119 mg | (3 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 9 ozs Whole wheat flour
- 9 ozs Spelt flour
- 1 ½ pinches Dry yeast
- 1 tsp Raw cane sugar
- 1 tsp salt
- 4 ozs sun-dried tomatoes (in oil)
- ½ cup Tomato juice
- 5 sprigs thyme
Kitchen utensils
Preparation steps
Mix together both flours, yeast, sugar and salt in a mixing bowl.
Drain dried tomatoes, reserving 1 tablespoon oil. Dice the tomatoes.
Heat tomato juice and 250 ml (approximately 1 cup) water in a small pot until lukewarm.
Add the tomato water and reserved tomato oil to the flour mixture and beat with dough hook of a hand mixer until a smooth dough.
Cover and let rise in a warm place for about 30 minutes.
Rinse thyme, shake dry and pluck the leaves.
Knead the diced tomatoes and thyme leaves into the dough. Divide dough in half and form each into a long oval loaf shape.
Place on a parchment-lined baking sheet, slit top in regular intervals on the diagonal with a sharp knife and let rise again for about 10 minutes. Bake in preheated oven at 200°C (fan 180°C, gas: mark 3)(approximately 400°F) for 25-30 minutes. Let cool completely before serving.
