Nutritional Info

Nutrition Facts

Serving Size 1 (50g)

Calories 105
Calories from Fat 9 (9%)
Amount Per Serving %DIV
Total Fat 1g 2%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 74.6mg 3%
Potassium 106.3mg 2%
Total Carbohydrate 20.7g 7%
Dietary Fiber 1.8g 7%
Sugars 2.1g
Protein 3.3g 7%

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Recipe Description
The importance of whole wheat bread in Germany has been stressed lately, as principles of sound nutrition have taken a firm hold throughout the country.
Prep time
3 hr 20 min
Cook time
1 hr
Ready In
4 hr 20 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  butter, melted
3 Tablespoon(T)  milk
1 Teaspoon(t)  salt
2 Cup(c)  unbleached all-purpode flour
3 Cup(c)  whole wheat flour
2 Tablespoon(T)  honey
1 Package(pk)  active dry yeast
2 Cup(c)  warm water (105 to 115 degrees)

Preparation

In a small bowl, combine 1/4 cup of the warm water, yeast and honey. Stir until honey dissolves. Let stand in a warm place until yeast mixture turns bubbly, 5 to 10 minutes. In a large bowl, combine flours and salt. In the bowl of a large heavy duty electric mixer, combine yeast mixture, the remaining 1 3/4 cups warm water and flour mixture. Mix until a smooth, elastic dough results. If dough is too sticky, add a little more flour. If too dry, add more warm water. Lightly grease a large bowl. Add the dough, turning to coat entire surface of dough. Cover dough with a clean cloth. Let rise in a warm place until doubled in size, about 1 1/2 to 2 hours. Punch down dough and divide dough in half. Form 2 round, slightly flattened loaves. Lightly grease a large baking sheet. Arrange loaves on prepared baking sheet. Cover and let rise 1 hour. Preheat oven to 350 degrees F. Using a sharp knife, score 3 parallel (1/2 inch deep) slashes in the top of each loaf. In a cup, mix milk and melted butter for a glaze. Brush loaves with butter glaze. Bake 50 to 60 minutes, or until loaves are golden brown and sound hollow when tapped. If loaves appear to be browning too quickly, cover lightly with foil when browned enough. Remove from baking sheet and cool loaves on racks.

Additional notes

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