4 Serves
97 Mins
41 g
95 g
8 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
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
268 µg / 400 µgCalcium
45 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
397 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
1591 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
119 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
91 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly 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 allow it to proof for a final rise.
Bake the loaf in a preheated oven until golden brown and hollow when tapped.
Slice the fresh bread and top each piece with canned tuna.
Water
Salt
Active dry yeast
Canned Tuna In Water
Olive Oil
Vitamin A
7 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
268 µg / 400 µgCalcium
45 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
397 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
1
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Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
119 µg / 55 µgAlcohol
0 g