Zucchini Spelt Bread
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h.
Ready in
Calories:
188
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 219 mg | (5 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Soak the spelt in water overnight. The following day, drain well.
2.
Dissolve the yeast in 180 ml (approximately 3/4 cup) lukewarm water. Mix the flour and salt in a bowl, make a well in the center and stir in the yeast mixture. Add the honey and mix until smooth. Cover and set aside in a warm place to rise for 30 minutes.
3.
Meanwhile, rinse the zucchini, trim, pat dry and finely grate. Mix with the drained spelt and knead into the dough. Let rise again for 30 minutes.
4.
Preheat the oven to 180°C (approximately 350°F). Divide the dough into 8 equal portions, shape into balls and place on a baking sheet lined with parchment paper. Cut an "X" in the top of each bun, brush with water and bake for 20-25 minutes. Let cool then serve.
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