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8 Serves
82 Mins
13 g
79 g
4 g
In a large mixing bowl, combine the whole wheat flour, bread flour, salt, and yeast. Gradually add the warm water while stirring until a shaggy dough forms.
Ingredients, vitamins, and health benefits
Whole Wheat Flour
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MexicanVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
168 µg / 400 µgCalcium
58 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
380 mg / 4,700 mgSodium
339 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Turn the dough onto a floured surface and knead thoroughly for 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 30 minutes.
Shape the dough into a round loaf and place it on a baking sheet to proof for 2 minutes.
Preheat the oven and bake the loaf at 230°C for 30 minutes until the crust is golden brown and the bread sounds hollow when tapped.
Bread Flour
Salt
Active dry yeast
Warm water
Olive Oil
Vitamin A
138 µg / 900 µgVitamin C
24 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
168 µg / 400 µgCalcium
58 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
225 mg / 1,250 mgPotassium
380 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42
g113
g26
g
Irish
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g