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Ingredients
Roggensauerteig
- 130 g Wasser
- 10 g Anstellgut (Roggensauerteig)
- 100 g Roggenmehl Type 1150 oder 960
Hauptteig
- 150 g Wasser, kalt
- 200 g Buttermilch, kalt
- 150 g Dinkel-Vollkornmehl (siehe Tipp) und etwas mehr zum Bearbeiten
- 100 g Weizenmehl Type 550 oder 700
- 250 g Roggenmehl Type 1150 oder 960
-
10
g Gerstenbackmalz (siehe Tipp)
or 10 g Honig - 5 g frische Hefe
- 2 TL Brotgewürz (siehe Tipp)
- 2 TL Salz (10-12 g)
- 2 EL Öl und etwas mehr zum Einfetten
- Nutrition
- per 1 Scheibe
- Calories
- 656 kJ / 161 kcal
- Protein
- 5 g
- Carbohydrates
- 28 g
- Fat
- 2 g
- Fibre
- 3.1 g
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