Wholemeal Spice Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,951 cal. | (141 %) | ||
| Protein | 154 g | (157 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 437 g | (291 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 83.2 g | (277 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 49.5 mg | (413 %) | ||
| Vitamin K | 126 μg | (210 %) | ||
| Vitamin B₁ | 6.3 mg | (630 %) | ||
| Vitamin B₂ | 4.2 mg | (382 %) | ||
| Niacin | 79.9 mg | (666 %) | ||
| Vitamin B₆ | 5.2 mg | (371 %) | ||
| Folate | 2,270 μg | (757 %) | ||
| Pantothenic acid | 14.4 mg | (240 %) | ||
| Biotin | 219.6 μg | (488 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 4,958 mg | (124 %) | ||
| Calcium | 996 mg | (100 %) | ||
| Magnesium | 1,363 mg | (454 %) | ||
| Iron | 42.4 mg | (283 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 34.5 mg | (431 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 1,066 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 67 g |
Ingredients
- Ingredients
- 500 grams Whole wheat flour
- 1 cube Yeast (42 g)
- 1 Tbsp Molasses
- 350 milliliters Buttermilk
- 65 grams Oats
- 130 grams Quark
- 1 tsp salt
- 90 grams Sunflower seed
- 60 grams sprouted Lentils
- 1 generous pinch ground cilantro
- 1 generous pinch ground Mace
- 1 Tbsp Sunflower seed (for sprinkling)
- 1 Tbsp Sesame seeds (for sprinkling)
Preparation steps
Put the flour in a bowl and make a well in the center. Crumble the yeast into the well and pour the molasses over it. Warm the buttermilk until lukewarm. Pour about 100 ml (approximately 1/3 cup) of buttermilk in the bowl. Mix the yeast with some flour, cover and let rest for about 15 minutes.
Add the remaining buttermilk, oats, quark, salt, sunflower seeds, sprouted lentils and spices. Knead everything together to form a smooth dough. If necessary, add a little water or a little flour so that the dough is moist but no longer sticks. Cover and let rise for about 30 minutes in a warm place. Knead the dough again.
Preheat the oven to 200°C (approximately 400°F). Line a loaf pan with parchment paper.
Shape the dough into a loaf and press evenly into the prepared pan. Let rise for about 15 minutes. Cut the top of the load crosswise with a sharp knife, brush with warm water and sprinkle with 1 tablespoon sesame seeds and 1 tablespoon sunflower seeds. Bake in the preheated oven for 50-60 minutes.
Remove from the oven, cool briefly in the mold, remove from the pan and cool completely on a wire rack. Serve cut into slices.
