Whole Wheat Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,834 cal. | (230 %) | ||
| Protein | 171 g | (174 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 910 g | (607 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 145.1 g | (484 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 28.1 mg | (234 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 6.4 mg | (640 %) | ||
| Vitamin B₂ | 4 mg | (364 %) | ||
| Niacin | 97.1 mg | (809 %) | ||
| Vitamin B₆ | 5.9 mg | (421 %) | ||
| Folate | 2,348 μg | (783 %) | ||
| Pantothenic acid | 15.4 mg | (257 %) | ||
| Biotin | 154.4 μg | (343 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 5,489 mg | (137 %) | ||
| Calcium | 535 mg | (54 %) | ||
| Magnesium | 1,394 mg | (465 %) | ||
| Iron | 48.1 mg | (321 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 42.6 mg | (533 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 1,237 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 1 pkg liquid Sourdough (150 grams)
- 400 grams Whole wheat flour
- 400 grams Whole wheat flour (coarsely ground)
- 1 cube Yeast (42 grams)
- 1 tsp sugar
- 2 Tbsps vegetable oil
- 2 tsps salt
- 1 Tbsp ground fennel seeds
- 1 Bread
Preparation steps
Let the sourdough leaven with a little lukewarm water for 15 minutes in the container. Mix both flours in a bowl. Mix approximately 400 ml (approximately 1 1/2 cup) of lukewarm water with the yeast and the sugar. Mix until smooth. Add the oil, salt, and yeast to the flour. Knead on a lightly floured surface. If necessary, add lukewarm water or flour.
Place the dough in a bowl and cover. Let rest for 1 hour in a warm place. Knead on a floured surface with the fennel. Line a sheet tray with parchment paper. Lightly dust a baking basket with flour and shape the dough into a ball. Place the ball seam side up in the basket. Cover and let rise for another hour. Preheat the oven to 200°C (approximately 400°F). Turn the dough out onto the baking sheet and bake in a preheated oven for about 40-45 minutes. Remove from the oven and let cool completely before cutting.
