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
- 260 g Wasser, lauwarm
- 20 g Anstellgut (Roggensauerteig)
- 200 g Roggenmehl Type 1150
Quellstück
- 25 g Paniermehl
- 50 g Wasser
Hauptteig
- 90 g Wasser
- 280 g Dinkelmehl Type 630 und etwas mehr zum Bearbeiten
- 2 TL Salz (10-12 g)
- 1 TL Schmalz
- Öl zum Einfetten
- Nutrition
- per 1 Scheibe
- Calories
- 382 kJ / 91 kcal
- Protein
- 3 g
- Carbohydrates
- 19 g
- Fat
- 1 g
- Saturated Fat
- 0 g
- Fibre
- 2.8 g
- Sodium
- 250 mg
In Collections
Alternative recipes
Volle Kanne Vollkorn-Brot
17h
Waldstauden-Roggenbrot
23h 30min
Kartoffel-Walnuss-Brot
15 Std. 40 Min
Sonnenblumen-Leinsamen-Brote
20 Std. 10 Min
Wachauer Laberl
15h 20min
Kosaken-Doppelbrot
14h 30min
Gewürzbrot
16h 30min
Hayas Sauerteigbrot
20 Std.
Bauernbrot
16 Std. 15 Min
Dinkelbrot mit Kürbiskernen
15h 45min
Roggenmischbrot ohne Hefe
16h 45min
Buttermilchbrot
18 Std.