Yeast Dough
Yeast Dough - Makes a tasty foundation for all manner of toppings - fruits, almonds, crumbs and cheese
Healthy, because
Even smarter
Nutritional values
Yeast dough is indispensable for ring cakes, cake, stollen or yeast plait! Our recipe is prepared with spelt flour, which is considered a beauty cereal: hair, nails, skin and connective tissue benefit from its high silica content. Rapeseed oil instead of butter also works! The vegetable oil convinces with its high content of linolenic acid, an omega-3 fatty acid which is essential for us.
With a few tips, you too can make a successful yeast dough! Always use only lukewarm liquids, because heat accelerates the growth of yeast. In order for the yeast to work properly in the dough, you can also let the dough rise in the oven. To do this, preheat the oven to 50°C, then switch it off and place the yeast dough inside, leaving the oven door ajar. This way the dough doubles its volume in about 20-30 minutes.
(Percentage of daily recommendation)
| Calorie | 106 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0.1 mg | (0 %) | ||
| Potassium | 56 mg | (1 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 13 mg |
Ingredients
- Ingredients
- 1 lb Spelt flour
- 1 egg
- 4 Tbsps Canola oil
- 1 pinch salt
- 1 cup
- 2 ozs sugar
- ½ cube Yeast
Kitchen utensils
Preparation steps
Place the flour, egg, oil and salt in a large mixing bowl.
Heat the milk and sugar in a small pot until lukewarm. Crumble in the yeast and stir.
Add yeast mixture to the flour mixture and beat with the dough hook of a hand mixer until smooth.
Cover with a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour. Use as instructed in a recipe.
