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
- 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
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
Kräuter-Roggen-Mischbrot
14h 30min
Wachauer Laberl
15h 20min
Gewürzbrot
16h 30min
Roggenmischbrot ohne Hefe
16h 45min
Mediterranes Kräuter-Topfen-Brot
16h 40 min
Bauernbrot
16h 15 min
Kommissbrot
15h 30min
Roggen-Schmalz-Brot
16h 10 min
Kosaken-Doppelbrot
14h 30min
Roggensauerteig
96h 20min
Zwirbel-Graubrot
16h
Oberländer
14h 30min