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Alpines Roggensauerteigbrot
4.0 4 ratings
Prep. 5 min
Total 33 h
800 g
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Ingredients

Herstellung des Sauerteigs
  • Anstellgut (Sauerteig Starter)
    50 g
  • Halbweissmehl
    75 g
  • Wasser
    75 g
Autolyse
  • Roggenvollkorn-Schrotmehl
    250 g
  • Wasser
    350 g
Roggenbrotteig
  • Roggenmehl
    100 g
  • Ruchmehl
    100 g
    100 g Halbweissmehl
  • Salz
    12 g
Formen & Kalte Gare
  • Halbweissmehl zum Bestäuben
Backen
  • Wasser zum Bespritzen

Difficulty

advanced

Nutrition per 100 g

Sodium 540 mg
Protein 7 g
Energy 981 kJ / 235 kcal
Fat 1 g
Fibre 8 g
Saturated Fat 0.2 g
Carbohydrates 51 g

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Backen mit Sauerteig 8 recipes
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