Nordic Seeded Whole-Grain Rye Loaf
Inspired by techniques from NYT Cooking.
A rye, wholemeal and oat batter full of seeds, raised in the tin and baked long and slow.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Source of protein: 4.1 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.1 g per serving
4.2 % of the 50 g daily maximum · 8.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- sturdy spatula
- 23 x 13 cm loaf tin
- foil
- food thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 196 kcal |
| Protein | 8.1 g |
| Carbohydrate | 29.3 g |
| of which sugars | 2.7 g |
| of which free sugars | 2.1 g |
| Fat | 6.8 g |
| of which saturates | 0.8 g |
| Fibre | 7.6 g |
| Salt | 0.74 g |
Protein per 100 kcal
4.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
