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
Roggensauerteig
- 90 g Wasser
- 5 g Anstellgut (Roggensauerteig)
- 60 g Roggenmehl Type 1150 oder 960
Gewürzdampfl
- ½ TL Fenchelsamen, ganz
- ¼ TL Kümmel, ganz
- ¼ TL Schabzigerklee (Brotklee), gemahlen (optional)
- 60 g Wasser, lauwarm
- 1 Stückchen frische Hefe, erbsengroß (1 g)
- 20 g Brotbrösel (siehe Tipp)
- 20 g Roggenmehl Type 1150 oder 960
Hauptteig
- Öl zum Einfetten
- 260 g Wasser, kalt
- 15 g frische Hefe
- 100 g Roggenmehl Type 1150 oder 960
- 260 Weizenmehl Type 550 oder 700 und etwas mehr zum Bearbeiten
- 1 ½ - 2 TL Salz (7-12 g)
- Nutrition
- per 1 Stück
- Calories
- 683 kJ / 166 kcal
- Protein
- 5 g
- Carbohydrates
- 33 g
- Fat
- 1 g
- Fibre
- 2.6 g
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Kartoffel-Walnuss-Brot
15 Std. 40 Min
Buttermilchbrot
18 Std.
Wachauer Laberl
15 Std. 20 Min
Gewürzbrot
16u. 30min
Roggenmischbrot ohne Hefe
16 Std. 45 Min
Bauernbrot
16u. 15min
Kommissbrot
15h 30min
Roggen-Schmalz-Brot
16 Std. 10 Min
Kosaken-Doppelbrot
14 Std. 30 Min
Roggensauerteig
96 Std. 20 Min
Zwirbel-Graubrot
16u.
Lesachtaler Hausbrot
30 Std. 30 Min