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
- 110 g Wasser
- 10 g Anstellgut (Roggensauerteig)
- 80 g Roggenmehl Type 1150 oder 960
Hauptteig
- 230 g Wasser, kalt, und etwas mehr zum Bearbeiten
- 5 g frische Hefe
-
10
g Gerstenbackmalz (siehe Tipp)
or 10 g Honig - 75 g Roggenmehl Type 1150 oder 960 und etwas mehr zum Bearbeiten
- 350 g Weizenmehl Type 550 oder 700
- 2 - 3 TL Kümmel, ganz
- 2 TL Salz (10-12 g)
- Öl zum Einfetten
- Nutrition
- per 1 Stück
- Calories
- 939 kJ / 233 kcal
- Protein
- 7 g
- Carbohydrates
- 46 g
- Fat
- 1 g
- Fibre
- 3.1 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
Vinschgerl
14u.
Knusperspitze
5h 30min
Roggenmischbrot ohne Hefe
16hod. 45min
Gewürzbrot
16hod. 30min
Buttermilchbrot
18 Std.
Zwirbel-Graubrot
16h
Kräuter-Roggen-Mischbrot
14 godz. 30 min
Kommissbrot
15u. 30min
Roggensauerteig
96 Std. 20 Min
Roggen-Schmalz-Brot
16hod. 10min
Kosaken-Doppelbrot
14 godz. 30 min