2 Serves
139 Mins
28 g
149 g
18 g
In a large mixing bowl, combine the flour, water, salt, and yeast to form a shaggy dough.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin E
2 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
538 µg / 400 µgCalcium
80 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
342 mg / 1,250 mgPotassium
711 mg / 4,700 mgSodium
1410 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
79 µg / 55 µgFiber
10 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
185 mg / 300 mgCaffeine
0 mgNet Carbs
138 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes 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 proof for 30 minutes while preheating the oven to 230°C.
Bake the bread in the preheated oven for 30 minutes until golden brown and hollow-sounding when tapped.
Slice the bread, toast it, and top with mashed avocado and a freshly poached egg.
Water
Salt
Yeast
Avocado
Poached Egg
Vitamin A
85 µg / 900 µgVitamin C
7 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
538 µg / 400 µgCalcium
80 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
342 mg / 1,250 mgPotassium
711 mg / 4,700 mgSodium
Fiber
10 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
185 mg / 300 mgCaffeine
0 mgNet Carbs
3
g27
g1
g
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
79 µg / 55 µgAlcohol
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