Zucchini Spelt Bread

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Zucchini Spelt Bread
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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)
Calorie188 cal.(9 %)
Protein7 g(7 %)
Fat1 g(1 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin K3.6 μg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate117 μg(39 %)
Pantothenic acid0.5 mg(8 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6 mg(6 %)
Potassium219 mg(5 %)
Calcium15 mg(2 %)
Magnesium32 mg(11 %)
Iron1.5 mg(10 %)
Iodine4 μg(2 %)
Zinc0.9 mg(11 %)
Saturated fatty acids0.1 g
Uric acid68 mg
Cholesterol0 mg
Complete sugar2 g

Ingredients

for
8
Ingredients
85 grams Spelt
½ cube fresh Yeast (around 21 grams) (approximately 3/4 ounce)
320 grams Pastry flour
1 pinch salt
1 tsp honey
1 Zucchini
How healthy are the main ingredients?
honeysaltZucchini

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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