Whole Wheat Bread with Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,811 cal. | (86 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 348 g | (232 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 55.6 g | (185 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 46.6 mg | (388 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 1,107 μg | (369 %) | ||
| Pantothenic acid | 9.2 mg | (153 %) | ||
| Biotin | 86.8 μg | (193 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 2,528 mg | (63 %) | ||
| Calcium | 410 mg | (41 %) | ||
| Magnesium | 676 mg | (225 %) | ||
| Iron | 23 mg | (153 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 19.1 mg | (239 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 672 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 500 grams Whole wheat flour
- 1 Tbsp salt
- 1 Tbsp sugar
- 250 grams pure drinking Liquid whey
- ½ cube fresh Yeast (21 grams)
- 4 Tbsps mixed chopped Fresh herbs
- large Fresh herbs (such as sage, basil)
- Pastry flour (to work)
Preparation steps
Mix together 50 gram whole-wheat flour with 100 ml of lukewarm water. Cover and let stand for 1½ days at room temperature.
Add the remaining whole wheat flour, salt and sugar to the flour solution. Heat the whey until lukewarm. Crumble the yeast and dissolve in the warm whey. Pour the yeast mixture into the flour mixture in the bowl and knead well. Cover the dough and let rise for 30 minutes in a warm place.
Knead the dough again vigorously on a lightly floured surface for 10 minutes. Knead in the chopped herbs thoroughly. Cover the dough and let rise for another 45 minutes.
Sprinkle the baking sheet with flour. Put an ovenproof dish with boiling water on the oven floor. Knead the dough again on a floured surface and shape into a long loaf. Make longitudinal cuts over the loaf surface and put the loaf on the baking sheet. Cover the loaf and let rise for about 15 minutes.
Top the loaf with the herb leaves and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 30-35 minutes.
