4 Serves
135 Mins
10 g
68 g
6 g
In a large mixing bowl, combine the whole wheat flour, water, salt, and yeast.
Ingredients, vitamins, and health benefits
Whole Wheat Flour
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IndonesianVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
64 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
128 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
434 mg / 4,700 mgSodium
645 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
12 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic.
Place the dough in a bowl, cover with a kitchen towel, and let it rise for 60 minutes.
Shape the dough into a loaf and proof for 30 minutes in a loaf pan.
Bake the bread in a preheated oven at 230°C for 25-30 minutes until golden brown.
Slice the cooled bread, toast it, and spread with nut butter.
Water
Salt
Yeast
Nut Butter
Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
64 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
128 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
434 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8
g38
g15
g
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g