8 Serves
196 Mins
14 g
72 g
2 g
In a large mixing bowl, combine the Rewena potato starter with the strong white bread flour, water, and salt. Mix until a shaggy dough forms.
Ingredients, vitamins, and health benefits
Strong White Bread Flour
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TunisianVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
206 µg / 400 µgCalcium
102 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
432 mg / 4,700 mgSodium
455 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until the dough is smooth and elastic.
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm place for 1 to 2 hours until doubled in size.
Shape the dough into a round loaf and place it on a baking sheet to proof for an additional 30 minutes.
Preheat the oven to 230°C and bake the loaf for 25 to 30 minutes until the crust is golden brown and the bread sounds hollow when tapped.
Water
Salt
Rewena Potato Starter
Vitamin A
147 µg / 900 µgVitamin C
24 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
206 µg / 400 µgCalcium
102 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
432 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29
g135
g11
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Iraqi
ColombianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgAlcohol
0 g