Braided Bread with Tuna Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 267 μg | (89 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 1 cube fresh Yeast (42 g)
- 180 milliliters lukewarm milk
- 1 tsp sugar
- 450 grams Pastry flour
- 1 tsp salt
- 2 eggs
- 1 egg yolk
- 50 milliliters white wine
- 150 grams soft butter
- For the filling
- 200 grams green Olives (pit removed)
- 1 Red Bell pepper
- 300 grams Tuna (canned)
- 1 egg white
- salt
- peppers (from the mill)
- thyme (If dried: 1/2 tsp)
- rosemary (If dried: 1/2 tsp)
- For the garnish
- Parchment paper
- 3 Tbsps milk
- 2 Tbsps Pumpkin seed
Preparation steps
For the dough: In a small bowl, mix the yeast with the milk and sugar and stir until smooth. Place the rest of the dough ingredients in a mixing bowl, add the yeast-milk mixture, and knead with the paddle attachment of the electric mixer until smooth. Transfer the dough into a larger bowl, cover, and let rise in a warm place for approximately 1 hour.
For the filling: Rinse the peppers, cut in half, remove the seeds, remove the white ribs, and cut into fine dice. Finely dice the olives. Drain the tuna and place in a bowl. Stir in the egg whites, olives, paprika, and herbs. Season with salt and pepper.
Place the dough on a lightly floured surface and knead. Roll the dough into a sheet about 1 cm (approximately 1/3 inch) thick and 40 x 45 cm (approximately 15 x 17 inches) in size. Cut the dough in half lengthwise. In the center of each piece of dough, spoon half of filling, leave a border. With scissors or sharp knife, make cuts 1 inch apart on the long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Fold ends under to seal. Place on a baking sheet lined with parchment paper. Brush with milk and sprinkle with pumpkin seeds.
Bake in a preheated oven at180° C (approximately 350° F) about 40 minutes. If the bread browns too quickly, cover it with aluminum foil.
