Whole Wheat Rolls
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
2554
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,554 cal. | (122 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 490 g | (327 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 75.4 g | (251 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 45.9 mg | (383 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 2,005 μg | (668 %) | ||
| Pantothenic acid | 11.3 mg | (188 %) | ||
| Biotin | 120.7 μg | (268 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 3,121 mg | (78 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 615 mg | (205 %) | ||
| Iron | 29.6 mg | (197 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 21.1 mg | (264 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 1,007 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
Preparation steps
1.
Dissolve the crumbled yeast in 300 ml (approximately 1 1 /4 cups) lukewarm water. Combine the flour, salt and rye in a bowl, make a well in the center, add the yeast water and sourdough starter and knead until smooth. Cover and let rise for 1 hour in a warm place.
2.
Preheat the oven to 200°C (approximately 400°F). Grease 2 (8 cm) (approximately 3-inch) cylindrical baking forms and sprinkle with rye. Divide the bread into 2 portions, place in the prepared molds and bake for 45-60 minutes. Remove from the oven and carefully remove from the molds. Serve sliced.
