2 Serves
135 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
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Vitamin E
17 mg / 15 mgVitamin K
63 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
333 µg / 400 µgCalcium
188 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
174 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
1151 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
10 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
208 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic.
Place the dough in a bowl, cover, and let it rise in a warm spot for 60 minutes.
Shape the dough into a loaf, place on a baking sheet, and proof for 30 minutes.
Bake the bread in a preheated oven at 230°C for 25 minutes until golden brown.
While the bread cools, poach the eggs in simmering water and slice the fresh avocado.
Toast slices of the fresh bread, top with mashed avocado, and finish with the poached egg.
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