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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
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