4 Serves
164 Mins
In a large bowl, combine flour, water, salt, and yeast to form a shaggy dough.
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Vitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
130 µg / 400 µgCalcium
76 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
331 mg / 4,700 mgSodium
1537 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 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 90 minutes.
Shape the dough into a loaf and proof for 30 minutes while preheating the oven to 230°C.
Bake the bread for 25 minutes until golden brown, then remove and let cool.
Slice the bread and toast the slices, then top with roasted bone marrow and a sprinkle of sea salt.
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