2 Serves
118 Mins
In a large mixing bowl, combine flour, water, salt, and yeast. Mix until a shaggy dough forms.
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Vitamin K
214 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
125 µg / 400 µgCalcium
108 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
764 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise until doubled in size.
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 until golden brown and hollow sounding when tapped.
Hard boil the eggs, peel, and chop them. Mix with mayonnaise, salt, and pepper. Assemble the sandwich with fresh garden cress.
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