Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 550 g Wasser und etwas mehr zum Wässern des Römertopfs
- Butter zum Einfetten
- 400 g Weizen
- 250 g Roggen
- 100 g Sonnenblumenkerne
- 1 Pck. Sauerteig (75 g), z.B. von Seitenbacher
- ½ Würfel Hefe (20 g)
- 30 g Balsamico, dunkel
- 2 geh. TL Salz
- 1 TL Honig
- Nutrition
- per 1 Scheibe
- Calories
- 650 kJ / 183 kcal
- Protein
- 5 g
- Carbohydrates
- 24 g
- Fat
- 4 g
- Fibre
- 5.5 g
Alternative recipes
Sesambrot
2 Std.
Dunkles Landbrot
3 Std.
Skandinavisches Roggenbrot
27h
Bürgermeisterbrot (Dinkel-Buchweizen-Brot)
1h 30 min
Nuss-Buttermilch-Brot
2 Std.
Roggenbrot mit Sonnenblumenkernen
1 Std. 50 Min
Hafer-Körner-Brot
11 godz. 40 min
Dinkel-Roggen-Brot
1 Std. 15 Min
Dinkel-Buttermilch-Brot
2 Std. 30 Min
Prötzeler Roggenbrot
1 godz. 20 min
Dinkelkruste
2h 20min
Roggenmischbrot
1 Std. 15 Min