4 Serves
135 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast. Stir until a shaggy dough forms.
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FrenchVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
90 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
308 mg / 1,250 mgPotassium
287 mg / 4,700 mgSodium
1883 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
80 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 minutes.
Shape the dough into a loaf, place it on a baking sheet, and let it proof for 30 minutes while preheating the oven to 230°C.
Bake the bread in the preheated oven for 25-30 minutes until golden brown and hollow when tapped.
Slice the fresh bread and assemble the sandwich with generous portions of cooked turkey.
22
g17
g39
g
French
American