Wholemeal Yogurt Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,806 cal. | (86 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 312 g | (208 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 61.2 g | (204 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 38.3 mg | (319 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 1,289 μg | (430 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 81.9 μg | (182 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 2,647 mg | (66 %) | ||
| Calcium | 337 mg | (34 %) | ||
| Magnesium | 617 mg | (206 %) | ||
| Iron | 20 mg | (133 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 18 mg | (225 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 610 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 cube fresh Yeast
- 600 grams Whole wheat flour
- 400 grams Whole Grain Rye Flour
- 1 tsp salt
- 250 grams Yogurt (0.1% fat)
- 3 Tbsps sunflower oil
Preparation steps
Dissolve the yeast in 250 ml (approximately 1¼ cups) lukewarm water until smooth. Mix both the flours and salt in a mixing bowl, pour in the dissolved yeast, yogurt and the sunflower oil. Knead with the kneading hook of the electric hand mixer until smooth. Add a little warm water or flour, if necessary. Cover the dough and let rise for 45 minutes in a warm place.
Knead the dough again on a floured surface.
Divide the dough into half and shape each half into round loaves. Place the loaves on a baking sheet lined with parchment paper and make several cuts on the surface of each loaf. Cover the loaves and let rise for another 25 minutes.
Bake the loaves in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 40 minutes. (The loaves are done when the bottom sounds hollow on tapping.)
