Whole-Wheat Sunflower Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,716 cal. | (177 %) | ||
| Protein | 142 g | (145 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 626 g | (417 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 111.7 g | (372 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 52.2 mg | (435 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 6.6 mg | (660 %) | ||
| Vitamin B₂ | 3.7 mg | (336 %) | ||
| Niacin | 94.9 mg | (791 %) | ||
| Vitamin B₆ | 6.1 mg | (436 %) | ||
| Folate | 2,241 μg | (747 %) | ||
| Pantothenic acid | 16.6 mg | (277 %) | ||
| Biotin | 195 μg | (433 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 4,602 mg | (115 %) | ||
| Calcium | 397 mg | (40 %) | ||
| Magnesium | 1,505 mg | (502 %) | ||
| Iron | 45.3 mg | (302 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 40.3 mg | (504 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 1,324 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 1 cube fresh Yeast (42 g)
- 1 kilogram Whole wheat flour
- 1 tsp salt
- 3 Tbsps sunflower oil
- 50 grams Sunflower seed
Preparation steps
In a bowl, dissolve the yeast into 500 ml (approximately 2 cups) of lukewarm water. Stir the flour with the salt in another mixing bowl. Add the yeast mixture and oil to the flour mixture and knead with an electric hand mixture until smooth. If necessary, add more warm water or flour to achieve the desired consistency. Cover and allow to rise in a warm place until doubled in bulk, about 45 minutes.
Knead the dough on a floured surface. Knead the sunflower seeds into the dough.
Shape the dough into a large loaf and place them on a parchment-lined baking sheet. Cover and allow to rise in a warm place until doubled in bulk, about 25 minutes.
Bake the bread in a 220°C (approximately 430°F) oven for 60-70 minutes. The bread is done when it sounds hollow when tapped on the bottom.
