2 Serves
45 Mins
23 g
146 g
14 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 K
2 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
477 µg / 400 µgCalcium
123 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
268 mg / 1,250 mgPotassium
594 mg / 4,700 mgSodium
1285 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
138 gAlcohol
0 g
Turn the dough onto a clean surface and knead by hand until smooth and elastic.
Place the dough in a greased 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 30 minutes before baking in a preheated oven at 230°C.
Once the bread is baked and cooled, slice it, toast it to your preference, and spread with a thin layer of butter and Vegemite.
Cold Water
Salt
Active dry yeast
Unsalted Butter
Vegemite
Vitamin A
463 µg / 900 µgVitamin C
64 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
477 µg / 400 µgCalcium
123 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
268 mg / 1,250 mgPotassium
594 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
33
g16
g44
g
Vietnamese
FrenchZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
64 µg / 55 µgAlcohol
0 g