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
- Öl zum Einfetten
- 220 g Wasser, kalt
- 255 g Weizenmehl Type 550 oder 700
- 210 g Roggenmehl Type 1150 oder 960 und etwas mehr zum Bearbeiten
- 2 ½ TL Salz (ca. 15 g)
- Nutrition
- per 1 Stück
- Calories
- 10363 kJ / 2574 kcal
- Protein
- 69 g
- Carbohydrates
- 504 g
- Fat
- 9 g
- Fibre
- 45.6 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
Kommissbrot
15h 30 min
Roggen-Schmalz-Brot
16sa 10 dk
Oberländer
14h 30min
Wachauer Laberl
15 Std. 20 Min
Mediterranes Kräuter-Topfen-Brot
16sa 40 dk
Kosaken-Doppelbrot
14h 30min
Gewürzbrot
16 Std. 30 Min
Roggensauerteig
96 Std. 20 Min
Bauernbrot
16 Std. 15 Min
Kräuter-Roggen-Mischbrot
14h 30min
Roggenmischbrot ohne Hefe
16 Std. 45 Min
Buttermilchbrot
18 Std.