8 Serves
167 Mins
In a large mixing bowl, combine the all-purpose flour, water, salt, and yeast.
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Vitamin B1
1 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 mgVitamin B12
0 µg / 2.4 µgFolate
121 µg / 400 µgCalcium
13 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
71 mg / 4,700 mgSodium
480 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Turn the mixture onto a floured surface and knead the dough by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 90 minutes.
Shape the dough into a loaf and place it in a loaf pan to proof for 30 minutes.
Bake the bread in a preheated oven at 230°C for 25-30 minutes until golden brown.
Once cooled, slice the bread and toast it, then spread with salted butter.
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