2 Serves
162 Mins
In a large mixing bowl, combine the all-purpose flour, water, salt, and yeast. Mix until a shaggy dough forms.
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Vitamin K
49 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
305 µg / 400 µgCalcium
132 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
133 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
797 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Turn the dough onto a clean surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 90 minutes until doubled in size.
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 for 25 minutes until golden brown and hollow-sounding when tapped.
While the bread cools, whisk the fresh eggs with a pinch of salt and pepper in a small bowl.
Melt butter in a non-stick skillet over medium heat and scramble the eggs until soft and fluffy.
Slice the fresh bread, toast it, and serve topped with the scrambled eggs.
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