4 Serves
108 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
187 µg / 400 µgCalcium
23 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
106 mg / 4,700 mgSodium
577 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic, then place it back in the bowl to rise for 60 minutes.
Shape the dough into a loaf, place it on a baking sheet, and let it proof for 30 minutes.
Bake the bread in a preheated oven at 230°C until golden brown, then slice and top with canned sardines.
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