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
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
Dinkel-Vollkornbrote mit Quinoa
24 Std.
Bauernbrot
16 Std. 15 Min
Roggenmischbrot ohne Hefe
16h 45min
Vinschgerl
14 Std.
Hayas Sauerteigbrot
20 godz.
Dinkelweckerl
23 Std. 40 Min
Kosaken-Doppelbrot
14 Std. 30 Min
Waldstauden-Roggenbrot
23 Std. 30 Min
Kartoffel-Walnuss-Brot
15 Std. 40 Min
Buttermilchbrot
18 Std.
Dinkelbrot mit Kürbiskernen
15 Std. 45 Min
Kommissbrot
15 Std. 30 Min