4 Serves
109 Mins
In a large mixing bowl, combine the all-purpose flour, water, salt, and active dry yeast. Mix until a shaggy dough forms.
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Vitamin K
47 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
145 µg / 400 µgCalcium
98 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
491 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand 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 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 the oven to 230°C and bake the bread until golden brown and hollow-sounding when tapped.
Once cooled, slice the bread, toast it in a toaster, and spread generously with hummus.
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