Whole Wheat Bread with Carrots and Broccoli
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12.85 g | (11 %) | ||
| Carbohydrates | 25.16 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.57 g | (22 %) |
more nutritional values
| Vitamin A | 554.94 mg | (69,368 %) | ||
| Vitamin D | 0.73 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 2.25 mg | (19 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 33.72 μg | (11 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 10.17 mg | (11 %) | ||
| Potassium | 160.11 mg | (4 %) | ||
| Calcium | 59.37 mg | (6 %) | ||
| Magnesium | 41.04 mg | (14 %) | ||
| Iron | 2.23 mg | (15 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.78 mg | (10 %) | ||
| Saturated fatty acids | 1.76 g | |||
| Cholesterol | 64.17 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 100 grams carrots
- 100 grams stalks of Broccoli (peeled)
- 100 grams Red paprika
- 5 eggs
- 100 milliliters olive oil
- 1 tsp salt
- ground saffron (0.1 grams)
- 300 grams Whole wheat flour
- 1 tsp Baking powder
- ½ tsp dried thyme
- 50 grams chopped Pistachio
- butter (for the pan)
- breadcrumbs (for the pan)
Preparation steps
1.
Rinse and trim vegetables and cut into small cubes. Whisk eggs with olive oil, salt and saffron. Mix flour with baking powder, thyme and pistachios. Stir flour mixture together with vegetables and egg mixture into a wet, sticky dough.
2.
Preheat oven to 200°C (approximately 400°F).
3.
Butter a loaf pan and sprinkle with breadcrumbs. Pour dough into pan, smooth top and bake on the middle rack, about 20 minutes. Lower oven temperature to 180°C (approximately 350°F) and bake bread 45 minutes more.
4.
Remove from oven, let bread cool in pan for a few minutes and invert onto a wire rack. Let cool completely.
