4 Serves
102 Mins
In a large mixing bowl, combine the flour, water, salt, and yeast. Mix until a shaggy dough forms.
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Vitamin K
22 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
356 µg / 400 µgCalcium
50 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
369 mg / 4,700 mgSodium
1499 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
104 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, 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.
Bake the bread in a preheated oven at 230°C until golden brown and hollow-sounding when tapped.
While the bread cools, blanch the green peas and smash them with a fork, seasoning with salt and a drizzle of olive oil before spreading onto toasted slices of the fresh bread.
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