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)
- 90 g Roggenmehl Type 1150 oder 960
Hauptteig
- Öl zum Einfetten
- 240 g Wasser, kalt
- 5 g frische Hefe
- 210 g Roggenmehl Type 1150 oder 960 und etwas mehr zum Bearbeiten
- 230 g Weizenmehl Type 550 oder 700
-
10
g Gerstenbackmalz (siehe Tipp)
or 10 g Honig - 1 ½ TL Salz
- 1 ½ TL Fenchelsamen
- 1 TL Kümmel, ganz
- ½ TL Koriander, gemahlen
- Nutrition
- per 1 Gesamtrezept
- Calories
- 7648 kJ / 1893 kcal
- Protein
- 52 g
- Carbohydrates
- 372 g
- Fat
- 7 g
- Fibre
- 31.4 g
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
Alternative recipes
Lesachtaler Hausbrot
30 Std. 30 Min
Rustikales Brotgewürz
5min
Roggen-Schmalz-Brot
16 Std. 10 Min
Mediterranes Kräuter-Topfen-Brot
16 Std. 40 Min
Roggensauerteig
96 Std. 20 Min
Buttermilchbrot
18 Std.
Wachauer Laberl
15 Std. 20 Min
Roggenmischbrot ohne Hefe
16h 45min
Bauernbrot
16 Std. 15 Min
Kräuter-Roggen-Mischbrot
14 godz. 30 min
Kartoffel-Walnuss-Brot
15 Std. 40 Min
Kommissbrot
15 godz. 30 min