Whole grain bread with muesli
- 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.
- The total number of rolls is taken as a reference for one portion.
Nutritional information (1 portion)
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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