Whole Wheat Buttermilk Bread
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
3096
calories
Calories
Nutritional values
1 loaf pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,096 cal. | (147 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 117 g | (101 %) | ||
| Carbohydrates | 414 g | (276 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 51.4 g | (171 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 59.4 μg | (99 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 57.8 μg | (128 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 2,534 mg | (63 %) | ||
| Calcium | 823 mg | (82 %) | ||
| Magnesium | 670 mg | (223 %) | ||
| Iron | 17.3 mg | (115 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 17.4 mg | (218 %) | ||
| Saturated fatty acids | 58.9 g | |||
| Uric acid | 391 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams Pastry flour (type 550)
- 250 grams Whole wheat flour
- 80 grams whole Oats
- 2 tsps Baking powder
- 1 tsp baking soda
- 2 tsps salt
- 1 tsp Caraway
- 50 grams ground flaxseed
- 100 grams butter
- 375 milliliters Buttermilk
- Pastry flour (for kneading)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Line a loaf pan with parchment paper.
2.
Combine the two flours, whole oats, baking powder, baking soda, salt, caraway seeds, and flaxseed in a large bowl. Cut the butter into small pieces and mix into the flour using a dough scraper or two forks until crumbly. Pour in the buttermilk and continue mixing.
3.
Transfer the dough to a floured surface and briefly knead until smooth. Shape the dough into a loaf and place in the prepared loaf pan. Bake for 1 hour, until a toothpick inserted comes out clean. Remove from the oven and cool on a wire rack.
