Whole Wheat Sunflower Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 95 cal. | (5 %) | ||
| Protein | 3.85 g | (4 %) | ||
| Fat | 0.76 g | (1 %) | ||
| Carbohydrates | 19.52 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.36 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.17 mg | (1 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.25 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31.12 μg | (10 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 90.33 mg | (2 %) | ||
| Calcium | 12.11 mg | (1 %) | ||
| Magnesium | 31.5 mg | (11 %) | ||
| Iron | 1.09 mg | (7 %) | ||
| Iodine | 0.45 μg | (0 %) | ||
| Zinc | 0.67 mg | (8 %) | ||
| Saturated fatty acids | 0.14 g | |||
| Cholesterol | 0 mg |
Ingredients
- For the dough
- butter (for greasing the pan)
- Sunflower seed (for topping)
- 3 ½ ozs Sourdough
- 9 ozs Whole wheat flour (such as spelt, wheat or rye)
- 1 ½ Tbsps salt
- 1 tsp Bread spice
- 1 tsp fresh Yeast
Preparation steps
Combine about half of the flour with the yeast and 8 ounces of lukewarm water. Cover and let stand overnight.
Butter the inside of the loaf pan and sprinkle generously with sunflower seeds. Combine the yeast mixture with the remaining flour, sourdough, salt and bread spice in the bowl of a stand mixer affixed with the dough hook attachment. Begin kneading and add about 4 ounces of lukewarm water, until a relatively sticky dough is formed. Place in the prepared loaf pan, cover and allow to rest in a warm place until doubles in size.
Preheat the oven to 250°C / 475°F and place an ovenproof dish with water on the bottom rack.
Place the pan in the oven and bake for 12 minutes. Lower the temperature to 200°C / 400°F and continue baking for 35 minutes. Remove from the oven and allow to cool completely before removing from the loaf pan.
