4 Serves
130 Mins
15 g
58 g
10 g
In a large mixing bowl, combine the flour, water, salt, and yeast. Mix until a shaggy dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
36 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
155 µg / 400 µgCalcium
130 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
99 mg / 1,250 mgPotassium
598 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
4 g / 28 gSugar
15 g / 50 gSaturated Fat
3 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Knead the dough on a clean surface 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 minutes.
Shape the dough into a loaf, place it on a baking sheet, and proof for an additional 30 minutes.
Bake the bread in a preheated oven at 230°C for 25 minutes until golden brown, then let cool on a wire rack.
Slice the cooled bread, toast it, and spread with Greek yogurt, topping with fresh mixed berries.
Water
Salt
Active dry yeast
Dough
Olive Oil
Toast
Greek Yogurt
Mixed Berries
Vitamin A
285 µg / 900 µgVitamin C
60 mg / 90 mgVitamin E
11 mg / 15 mgVitamin K
36 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
155 µg / 400 µgCalcium
130 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
99 mg / 1,250 mgPotassium
598 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
15 g / 50 gSaturated Fat
3 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
7
g13
g5
g
French
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g