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12 Serves
97 Mins
7 g
39 g
5 g
In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water to form a shaggy dough.
Ingredients, vitamins, and health benefits
Bread Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
GermanVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
133 µg / 400 µgCalcium
53 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
212 mg / 4,700 mgSodium
259 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 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 with a kitchen towel, and let it rest in a warm spot for 20 minutes.
Shape the dough into an oval loaf on a baking sheet and allow it to proof for 30 minutes.
Preheat the oven and bake the loaf at 230°C for 30 minutes until golden brown.
Instant Yeast
Salt
Warm water
Almond Paste
Spices (Cinnamon, Cardamom, Ginger, Cloves)
Dried Fruit Mix
Olive Oil
Vitamin A
94 µg / 900 µgVitamin C
29 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
133 µg / 400 µgCalcium
53 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
212 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g4
g16
g
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EgyptianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgAlcohol
0 g