Whole-Wheat Bread
Whole-Wheat Bread - Artisan whole-wheat bread - with ample nutritious fiber.
Healthy, because
Even smarter
Nutritional values
The mix of whole-wheat and whole-grain rye flour makes this a very high-fiber bread.
If you want more flavor, add spices such as coriander, fennel, and caraway to the dough.
(Percentage of daily recommendation)
| Calorie | 94 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 119 mg | (3 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 lb Whole wheat flour
- 4 ozs Whole Grain Rye Flour
- 9 ozs Sourdough (preferably homemade)
- 1 ½ tsps salt
- 1 pinch Dry yeast
- ½ Tbsp Canola oil
Kitchen utensils
Preparation steps
In a large mixing bowl, mix together 17.5 ounces wheat flour, the rye flour, sourdough starter, salt and dried yeast with 1 1/4 cups of water. Knead with the dough hook of a hand mixer (or in a food processor) until the consistency of firm dough.
Cover the dough with a kitchen towel and let rise in a warm place until dough has approximately doubled in bulk, about 1 hour.
Place remaining wheat flour on a work surfacem then place dough on flour and gradually knead flour into dough with your hands. Shape the dough into a log, about 30 cm (approximately 12 inches) long.
Grease a 12-inch loaf pan with the oil and place the dough in pan. Make several slashes in the top of the dough with a sharp knife and sprinkle 2 tablespoons of water over the top. Bake in a preheated oven at 125°F or lowest setting for 30 minutes.
Remove the bread from the oven and set aside carefully so that the dough does not collapse. Raise oven to 475°F. Slide the bread back into the oven directly onto second rack from the botttom. Also place an oven-proof container with about 1 cup of water on the bottom rack. Bake for 10 minutes, then lower the temperature to 400°F and bake until golden brown and hollow-sounding when tapped on the bottom, another 40-50 minutes.
Let the bread cool in the pan on a wire rack for about 30 minutes before removing from pan and letting cool completely on rack.
