8 Serves
167 Mins
In a large mixing bowl, combine the all-purpose flour, water, salt, and yeast. Stir until a shaggy dough forms.
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Vitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
163 µg / 400 µgCalcium
39 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
98 mg / 4,700 mgSodium
677 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until 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 60 to 90 minutes until doubled in size.
Shape the dough into a loaf, place it on a baking sheet, and let it proof for an additional 30 minutes.
Preheat your oven to 230°C and bake the loaf for 25 to 30 minutes until golden brown and hollow-sounding when tapped.
Once cooled, slice the bread, spread with butter, and sprinkle generously with cinnamon sugar before serving.
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