Roggenbrot mit Sonnenblumenkernen
TM6 TM5

Roggenbrot mit Sonnenblumenkernen

4.7 (1.1K ratings)

Ingredients

  • Öl zum Einfetten
  • 650 g Roggen
  • 100 g Sonnenblumenkerne
  • 1 Pck. Sauerteig, flüssig (75 g), z. B. von Seitenbacher
  • 1 Würfel Hefe (40 g)
  • 3 TL Salz
  • 600 g Wasser
  • 20 g Balsamico, dunkel
  • 15 g Zuckerrübensirup

Nutrition
per 1 Scheibe
Calories
458 kJ / 109 kcal
Protein
4 g
Carbohydrates
18 g
Fat
3 g
Fibre
3.8 g

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