Whole grain bread with muesli
5 h

Allergens
Ingredients for 5 portions
Calculate portions
Fine wholemeal flour
0.125 kg
Rye flour
0.021 kg
Strong flour
0.063 kg
Yeast
4.167 g
Water
0.129 l
Table salt
3.333 g
Toasted Sesame
0.01 g
Sunflower seeds
0.021 kg
Poppy seed
0.008 g
Oat flakes
0.031 kg
Elaboration
- Mix in the different types of flour, the crumbled yeast and the sesame, poppy and sunflower seeds.
- Add water and knead.
- Add salt and knead for another couple minutes.
- Form a ball with the dough and let stand for 2 hours.
- Knead the dough and let stand for 5 minutes.
- Cut into 80 g pieces and form small balls.
- Flatten the balls, fold a third of the dough and sear.
- Fold the other third of the dough and sear.
- Lastly, sear the ends of the loaves and press more on the ends so that the middle is thicker.
- Soak the bread rolls in water and then coat with oat flakes.
- Let stand for 1 hour and a half.
- Preheat the oven to 250 ºC.
- Make a cut in the middle.
- Lower the oven temperature to 220 ºC and bake for 20-22 minutes
- Remove and place onto a rack so that they cool completely.
Notes
- The total number of rolls is taken as a reference for one portion.
Nutritional information (1 portion)
Energy
194.4
kcal
Carbohydrates
34.28
g
Proteins
6.51
g
Lipids
2.53
g
Fiber
4.25
g
Saturates
0.36
g
Monounsaturated fatty acids
0.62
g
Polyunsaturated fatty acids
1.15
g
Cholesterol
0.0
mg
Calcium
19.29
mg
Iron
1.65
mg
Zinc
1.11
mg
Vitamin A
0.09
ug
Vitamin C
0.0
g
Folic acid
34.04
ug
Salt (Sodium)
260.76
mg
Sugars
0.15
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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