Whole Wheat Bread with Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,093 cal. | (100 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 321 g | (214 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 59.8 g | (199 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 28.1 mg | (234 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 3.5 mg | (350 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 50.2 mg | (418 %) | ||
| Vitamin B₆ | 3.2 mg | (229 %) | ||
| Folate | 1,170 μg | (390 %) | ||
| Pantothenic acid | 8.9 mg | (148 %) | ||
| Biotin | 101.7 μg | (226 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2,437 mg | (61 %) | ||
| Calcium | 442 mg | (44 %) | ||
| Magnesium | 849 mg | (283 %) | ||
| Iron | 26.1 mg | (174 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 22.1 mg | (276 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 692 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 cube fresh Yeast 42 grams (approximately 1 1/2 ounces)
- 1 tsp sugar
- 1 kilogram Whole wheat flour (plus additional flour for the work surface)
- 2 tsps salt
- 3 Tbsps sunflower oil
- 100 grams black Olives (pitted)
- 50 grams Sunflower seed
- 50 grams Sesame seeds
Preparation steps
Mix the yeast and sugar in 150 ml (approximately 2/3 cup) lukewarm water until dissolved. Put the flour and salt in a mixing bowl, then pour in the dissolved yeast and the oil. Knead with the dough hook of an electric hand mixer until smooth, then add another 350 ml (approximately 1 1/2 cups) of lukewarm water and knead to form a solid, pliable dough. The dough should not stick to the edge of the bowl. Cover and let rise in a warm place for about 45 minutes.
Drain the olives and chop finely. Knead the dough on a floured surface, working the olives into the dough. Divide the dough in half and knead the sunflower seeds and sesame seeds into each half (up to 1-2 tablespoons). Divide each in half again and form into strands. Braid the bread strands, firmly pinching the ends. Place both braids on a parchment-lined baking sheet and let rise another 15 minutes.
Preheat the oven to 220°C (approximatelt 425°F).
Brush the bread with water and sprinkle with the remaining seeds. Bake in the preheated oven for about 50 minutes. (The bread is done when the bottom sounds hollow when tapped.)
