Whole Wheat Bread
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation
Calories:
3649
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,649 cal. | (174 %) | ||
| Protein | 139 g | (142 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 620 g | (413 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 108.8 g | (363 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 33 mg | (275 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 5.8 mg | (580 %) | ||
| Vitamin B₂ | 4 mg | (364 %) | ||
| Niacin | 91.4 mg | (762 %) | ||
| Vitamin B₆ | 5.6 mg | (400 %) | ||
| Folate | 2,205 μg | (735 %) | ||
| Pantothenic acid | 17.5 mg | (292 %) | ||
| Biotin | 177 μg | (393 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 4,603 mg | (115 %) | ||
| Calcium | 654 mg | (65 %) | ||
| Magnesium | 1,367 mg | (456 %) | ||
| Iron | 42.5 mg | (283 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 38.5 mg | (481 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 1,344 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 cube fresh Yeast
- 1 kilogram Whole wheat flour
- 1 tsp salt
- 250 grams Yogurt (0.1% fat)
- 3 Tbsps sunflower oil
Preparation steps
1.
Dissolve the yeast in 250 ml lukewarm water (approximately 1 cup) until smooth. Place flour and salt in a mixing bowl, add the dissolved yeast, yogurt and oil and knead with the kneading of the electric hand mixer until smooth. Add a little warm water or flour if necessary. Cover and let rise in a warm place for 45 minutes.
2.
Knead the dough on a floured surface.
3.
Shape the dough into a large loaf and place on a parchment-lined baking sheet. Cut into the top a few times. Let rest another 25 minutes.
4.
Bake in the preheated oven at 220°C (approximately 430°F) about 60-70 minutes. The bread is done when it sounds hollow when tapped.
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