Whole-wheat Roll with Onions and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 18.1 g | (60 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 536 μg | (179 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 36.4 μg | (81 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 211 mg | (70 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 290 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Whole wheat flour
- 150 grams Whole Grain Rye Flour
- 1 tsp salt
- 1 pinch black peppers (freshly ground)
- 1 cube fresh Yeast (42 grams)
- 1 tsp liquid honey
- 350 milliliters lukewarm Buttermilk
- 150 grams lean Smoked bacon
- 2 Tbsps Corn oil
- 250 grams onions
Preparation steps
Mix whole-wheat flour, whole-grain rye flour salt and pepper in a mixing bowl. Mix yeast, buttermilk and honey in a bowl until smooth. Pour honey mixture into flour mixture and knead with an electric mixer or food processor until dough is smooth. Cover and let rest for about 45 minutes.
Meanwhile, finely chop bacon. Heat oil in a pan and cook bacon until crispy. Remove bacon from pan, drain on paper towel and let cool. Peel onion, dice, add to the pan and saute onion in bacon fat until golden brown. Remove onion from the pan, set aside and let cool. Add bacon and onion to the dough and knead everything together. Then divide dough into 4 equal piece. Divide each portion into 4 pieces again. Shape each portion into a ball with wet hands and roll in rye flour.
Grease a baking sheet and preheat the oven to 200°C (approximately 400°F). Arrange dough balls on the baking sheet, flatten slightly, cover with a cloth and let rest for about 15 minutes.
Cook bread in the preheated oven for 20 minutes until golden brown.
Turn off the oven, let rolls rest in the oven for 5 minutes. Then remove from the oven, sprinkle with cold water and leave to cool on a wire rack.
