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Hutzelbrot, Black Forest Fruit Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2467.9851
Energy (kCal)398298.5163
Carbohydrates (g)35057.3397
Total fats (g)27830.0323
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak pears in warm water for 3 hrs, cut into strips, then boil in the same water for 20 mins until soft. Drain and keep the cooking water. | 2. - Put the flour into a large bowl | 3. - Dissolve the yeast in 2 tbsp of the cooking water, then add to the flour | 4. - mix all ingredients and knead well. Then shape into 3 loaves. | 5. - Leave to prove for 2 hours. | 6. - Bake in a preheated oven at 175° C (350° F) (gas mark 3) for 1 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pear 250 g 142.5 38.075 0.9 0.35
    plum 250 g dried 115.0 28.55 1.75 0.7
    fig 125 g dried 92.5 23.975 0.9375 0.375
    date 30 12436.2 3308.823 108.045 17.199
    walnut 125 chopped 240890.0 0.0 0.0 27250.0
    flour 250 144570.0 31651.35 2350.25 560.9
    yeast 25 g 46.25 5.105 5.97 0.225
    caster sugar 100 - - - -
    salt 1/2 teaspoon - - - -
    cinnamon 1 tablespoon ground - - - -
    aniseed 1 tablespoon ground - - - -
    clove 1 teaspoon ground ground 5.754 1.3761 0.1254 0.273
    allspice 1 pinch 0.3123 0.0856 0.0072 0.0103

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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