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 (am Vortag)
- 140 g Wasser
- 10 g Anstellgut (vom Roggensauerteig)
- 130 g Roggenmehl Type R960
Hauptteig
-
Rapsöl
or Kokosöl zum Einfetten - 400 g Wasser, kalt
- 5 g frische Germ
- 310 g Roggenmehl Type R960, etwas mehr zum Bearbeiten
- 560 g Weizenmehl, glatt, Type W700
-
10
g Backmalz, pulverisiert (siehe Tipp)
or 10 g Honig - 2 TL Salz
- 3 TL Brotgewürz (siehe Tipp)
- Nutrition
- per 1 Stück
- Calories
- 7183 kJ / 1718 kcal
- Protein
- 44 g
- Carbohydrates
- 361 g
- Fat
- 8 g
- Saturated Fat
- 1 g
- Fibre
- 28 g
- Sodium
- 1183 mg
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
Buttermilchbrot
18 Std.
Kräuter-Roggen-Mischbrot
14 Std. 30 Min
Knusperspitze
5 godz. 30 min
Wachauer Laberl
15h 20min
Gewürzbrot
16h 30min
Roggenmischbrot ohne Hefe
16 Std. 45 Min
Kommissbrot
15 Std. 30 Min
Roggen-Schmalz-Brot
16 Std. 10 Min
Kosaken-Doppelbrot
14 Std. 30 Min
Roggensauerteig
96h 20min
Das Powerbrot
4 Std. 20 Min
Lesachtaler Hausbrot
30 Std. 30 Min