Whole Wheat Braided Bread
Whole Wheat Braided Bread - Not only a good idea for Easter breakfast.
Healthy, because
Even smarter
Nutritional values
Wholemeal flour instead of white flour in the dough ensures long-lasting satiety and stimulates digestion thanks to its rich supply of fiber.
Serve this bread with a low-sugar fruit jam.
(Percentage of daily recommendation)
| Calorie | 2,513 cal. | (120 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 376 g | (251 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 46 g | (153 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 35.6 mg | (297 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 1,158 μg | (386 %) | ||
| Pantothenic acid | 10.3 mg | (172 %) | ||
| Biotin | 97.2 μg | (216 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 2,972 mg | (74 %) | ||
| Calcium | 430 mg | (43 %) | ||
| Magnesium | 640 mg | (213 %) | ||
| Iron | 54.7 mg | (365 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 20.7 mg | (259 %) | ||
| Saturated fatty acids | 34.8 g | |||
| Uric acid | 885 mg | |||
| Cholesterol | 342 mg | |||
| Complete sugar | 68 g |
Ingredients
Preparation steps
Dissolve the yeast in the milk. Stir in honey, egg and salt.
Stir in flour. Add butter and if necessary add some flour or milk.
Knead the dough for 10 minutes and put it back into the bowl. Then cover and leave to rise in a warm, draught-free place for about 45 minutes until it has doubled in size.
Knead the dough once again, divide it into 3 equal pieces and form logs of about 20-inches in length. Weave a braid from them on a lightly floured work surface. Press the ends well together.
Place the bread on a baking tray covered with baking paper and leave to rise for a further 20 minutes in a warm, draught-free place.
Place an ovenproof dish with boiling water on the bottom of the oven and bake the bread in a preheated oven at 350 °F for approx. 40 minutes. After about 20 minutes cover with a piece of baking paper so that it does not get too dark.
