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4 Serves
177 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
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FrenchVitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
4 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
9 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
67 µg / 2.4 µgFolate
557 µg / 400 µgCalcium
44 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
573 mg / 1,250 mgPotassium
582 mg / 4,700 mgSodium
660 mg / 2,300 mgZinc
6 mg / 11 mgCopper
11 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
77 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
312 mg / 300 mgCaffeine
0 mgNet Carbs
77 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic, then place it in a bowl to rise for 60 to 120 minutes.
Shape the dough into individual rolls and let them proof for 30 minutes before baking in the oven at 230°C for 25 to 30 minutes.
While the bread bakes, slice the beef liver into thin strips and marinate with garlic, cumin, vinegar, and sliced green chili peppers.
Heat olive oil in a frying pan over high heat and sear the marinated liver mixture quickly until cooked through, then serve inside the freshly baked bread.
11
g71
g3
g
French
French