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
Quellstück
- 170 g Roggenkörner
- 255 g Wasser
Hauptteig
- 85 g Wasser, kalt, und etwas mehr zum Bearbeiten
- 15 g frische Hefe
- 255 g Roggenmehl Type 1150 oder 960 und etwas mehr zum Bearbeiten
- 170 g Dinkelmehl Type 630
- 2 TL Salz (10-12 g)
- Öl zum Einfetten
- Nutrition
- per 1 Stück
- Calories
- 12102 kJ / 2990 kcal
- Protein
- 86 g
- Carbohydrates
- 571 g
- Fat
- 12 g
- Fibre
- 70.3 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
Bauernbrot
16 Std. 15 Min
Zwirbel-Graubrot
16 Std.
Roggenmischbrot ohne Hefe
16 Std. 45 Min
Roggen-Schmalz-Brot
16 Std. 10 Min
Gewürzbrot
16 Std. 30 Min
Oberländer
14 Std. 30 Min
Kartoffel-Walnuss-Brot
15 Std. 40 Min
Wachauer Laberl
15 Std. 20 Min
Kräuter-Roggen-Mischbrot
14 Std. 30 Min
Roggensauerteig
96 Std. 20 Min
Buttermilchbrot
18 godz.
Kommissbrot
15 Std. 30 Min