Wholemeal Spelt Bread
Wholemeal spelt bread - Quickly baked and beautifully moist. Photo: Isabelle Philippi
Healthy, because
Even smarter
Nutritional values
Unlike many industrially produced baked goods, our whole-grain spelt bread contains 100 percent whole-grain spelt flour. This not only provides the body with many vitamins and minerals, but also keeps you full for a long time due to the fiber. In addition, it provides us Spelt with a good 13 grams of protein per 100 grams and thus makes an important contribution to the protein supply. The nuts and seeds, which make the whole spelt bread particularly crunchy, also contain a lot of protein and also healthy fats and vitamin E.
The wholemeal spelt bread is easy to freeze - so if you have two loaf pans, you can bake two loaves at the same time and save energy. You can always vary the nut and kernel mix to suit your taste: Flaxseed or sunflower seeds also go great with whole-grain spelt bread!
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 190 mg | (5 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 8 tsps Yeast
- 1 tsp salt
- 4 Tbsps apple cider vinegar
- 29 ½ ozs Whole Grain Spelt Flour
- 5 ozs mixed Nut
- 1 oz Pumpkin seed
- 1 tsp butter
Kitchen utensils
Preparation steps
Dissolve yeast in 2 cups lukewarm water. Add salt and vinegar and stir until all ingredients have dissolved.
Put the flour in a bowl and mix in nuts. Add yeast water and mix everything with the dough hooks of the food processor or electric hand mixer until a smooth dough. The dough is sticky and relatively moist.
Grease the loaf pan with butter and pour in the dough. Cover with a damp kitchen towel and let rise in a warm and draft-free place for about 20 minutes.
Meanwhile, preheat the oven to 200 °C / 400˚ F (convection oven).
When the surface of the dough begins to curve slightly upwards, sprinkle bread with the pumpkin seeds and bake in the preheated oven for about 1 hour. With the knock test you can find out whether the bread is cooked: To do this, simply knock on the bread with your knuckles: If it sounds hollow, the bread is cooked.
At the end of the baking time, remove bread from the oven and let cool slightly. Then remove from the mold.
