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
- 200 g Wasser
- 15 g Anstellgut (Roggensauerteig)
- 150 g Roggenmehl Type 1150 oder 960
Brühstück
- 150 g Roggenkörner
- 250 g Wasser
- 1 Prise Salz
Hauptteig
- 100 g Wasser, kalt
- 5 g frische Hefe
- 300 g Weizenmehl Type 550 oder 700 zum Bemehlen
- 10 g Gerstenbackmalz (siehe Tipp)
- 2 TL Salz (10-12 g)
- 2 TL Kräuter-Brotgewürz (siehe Tipp)
- Nutrition
- per 1 Gesamtrezept
- Calories
- 8753 kJ / 2190 kcal
- Protein
- 62 g
- Carbohydrates
- 420 g
- Fat
- 8 g
- Fibre
- 43.4 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
Bauernbrot
16 Std. 15 Min
Oberländer
14h 30 min
Roggenmischbrot ohne Hefe
16 Std. 45 Min
Mediterranes Kräuter-Topfen-Brot
16 Std. 40 Min
Zwirbel-Graubrot
16 Std.
Buttermilchbrot
18h
Gewürzbrot
16h 30min
Roggensauerteig
96u. 20min
Kosaken-Doppelbrot
14h 30 min
Kommissbrot
15hod. 30min
Roggen-Schmalz-Brot
16 Std. 10 Min
Wachauer Laberl
15 Std. 20 Min