Whole-Wheat Flatbreads
(Percentage of daily recommendation)
| Calorie | 927 cal. | (44 %) | ||
| Protein | 34.84 g | (36 %) | ||
| Fat | 20.02 g | (17 %) | ||
| Carbohydrates | 159.75 g | (107 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.32 g | (101 %) |
| Vitamin A | 0.91 mg | (114 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.65 mg | (5 %) | ||
| Vitamin B₁ | 0.95 mg | (95 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 73.94 μg | (25 %) | ||
| Pantothenic acid | 0.84 mg | (14 %) | ||
| Biotin | 3.33 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.43 mg | (0 %) | ||
| Potassium | 542.81 mg | (14 %) | ||
| Calcium | 183.78 mg | (18 %) | ||
| Magnesium | 226.36 mg | (75 %) | ||
| Iron | 10.76 mg | (72 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.45 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 250 grams Whole wheat flour
- 250 grams Whole Grain Rye Flour
- 100 grams Oats
- 100 grams flaxseed
- 1 tsp Caraway (ground)
- 1 tsp Coriander (crushed)
- ½ cube fresh Yeast (21 grams)
- 1 tsp salt
- 150 grams Whole Wheat Sourdough Starter
- Pastry flour (for the work surface)
Preparation steps
Place both flours in a bowl with 2 tablespoons of rolled oats, 2 tablespoons flaxseeds, cumin and coriander. Make a well in the middle and crumble in the yeast. Add approximately 50 ml (approximately 3 1/2 tablespoons) of lukewarm water to the well, stir in a little flour, cover and let rest about 30 minutes. Then add the salt, sourdough starter and up to 350 ml (approximately 1 1/2 cups) lukewarm water. Knead until the dough pulls away from the bowl edge (at least 10 minutes). Cover and let rise for 30 minutes.
Preheat the oven to 200°C (approximately 400°F) convection.
Knead the dough again, divide into 10-12 pieces and shape each piece into a round. Place rounds on a parchment paper-lined baking sheet. Sprinkle with the remaining flaxseeds and rolled oats.
Bake in the oven until golden brown, about 25 minutes. Remove from oven and let cool on a wire rack before serving.