Wholemeal Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 10.11 g | (10 %) | ||
| Fat | 8.9 g | (8 %) | ||
| Carbohydrates | 39.87 g | (27 %) | ||
| Sugar added | 1.25 g | (5 %) | ||
| Roughage | 6.41 g | (21 %) |
| Vitamin A | 21.58 mg | (2,698 %) | ||
| Vitamin D | 0.39 μg | (2 %) | ||
| Vitamin E | 0.32 mg | (3 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 3.61 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27.67 μg | (9 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 1.83 μg | (4 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 0.06 mg | (0 %) | ||
| Potassium | 233.27 mg | (6 %) | ||
| Calcium | 75.14 mg | (8 %) | ||
| Magnesium | 64.85 mg | (22 %) | ||
| Iron | 2.68 mg | (18 %) | ||
| Zinc | 1.24 mg | (16 %) | ||
| Saturated fatty acids | 1.53 g | |||
| Cholesterol | 5.53 mg |
Ingredients
- Ingredients
- 500 grams Whole wheat flour
- 1 cube Yeast (42 grams)
- 1 Tbsp Molasses
- 350 milliliters Buttermilk
- 80 grams Oats
- 125 grams hulled Sunflower seed
- 75 grams low-fat Quark
- 1 tsp salt
- 1 generous pinch Anise seed (ground)
- ½ tsp Caraway (ground)
- butter (for the mold)
- Oats (for the mold)
Preparation steps
Place the flour in a bowl and make a well in the center. Crumble the yeast into the well along with the molasses. Very gently heat the buttermilk to lukewarm. Pour 100ml (approximately 3 1/2 ounces) of buttermilk into the bowl. Stir, pulling some flour in from the sides of the bowl. Cover and let stand in a warm place for 15 minutes. Stir in the remaining buttermilk, oatmeal, half of the sunflower seeds, quark, salt and the spices. Knead well. If necessary, add a little water or flour so that the dough is soft but no longer sticks to the hands. Cover and let stand 30 minutes in a warm place. Knead again.
Preheat the oven to 200°C (approximately 390°F). Butter a long cylindrical loaf pan and sprinkle with oatmeal. Shape the dough into a long shape which is slightly smaller in diameter of the pan. Roll the dough in the remaining sunflower seeds, place into the pan, cover and let rise 15 minutes. Bake on the middle shelf of the oven until the bread sounds hollow when the bottom is tapped, 50-60 minutes. Then let cool briefly in the mold, take it out of the mold and cool on a wire rack.
