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
- 330 g Wasser
- 15 g Anstellgut (Roggensauerteig)
- 255 g Roggenmehl Type 1150 oder 960
Hauptteig
- 180 g Wasser, kalt, und etwas mehr zum Bearbeiten
- 10 g frische Hefe
- 250 g Roggenmehl Type 1150 oder 960 und etwas mehr zum Bearbeiten
- 300 g Weizen-Vollkornmehl (siehe Tipp)
- 40 g Zuckerrübensirup
- 3 TL Salz (15-18 g)
- 1 TL Kümmel, gemahlen
- Öl zum Einfetten
- Nutrition
- per 1 Scheibe
- Calories
- 783 kJ / 194 kcal
- Protein
- 6 g
- Carbohydrates
- 37 g
- Fat
- 1 g
- Fibre
- 5.1 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
Mediterranes Kräuter-Topfen-Brot
16h 40min
Sauerteigpulver
24 Std. 10 Min
Bauernbrot
16 godz. 15 min
Kosaken-Doppelbrot
14 Std. 30 Min
Oberländer
14 Std. 30 Min
Zwirbel-Graubrot
16h
Roggensauerteig
96 Std. 20 Min
Kräuter-Roggen-Mischbrot
14 Std. 30 Min
Roggenmischbrot ohne Hefe
16 godz. 45 min
Roggen-Schmalz-Brot
16h 10min
Wachauer Laberl
15 Std. 20 Min
Buttermilchbrot
18 Std.