Skip to main content Search

Alpines Roggensauerteigbrot
No ratings
Prep. 5min
Total 33 h
800 g
Sign up for free

Ingredients

Herstellung des Sauerteigs
  • Anstellgut (Sauerteig Starter)
    50 g
  • Halbweissmehl
    75 g
  • Wasser
    75 g
Autolyse
  • Roggenvollkorn-Schrotmehl
    250 g
  • Wasser
    350 g
Roggenbrotteig
  • Roggenmehl
    100 g
  • Ruchmehl
    100 g
    100 g Halbweissmehl
  • Salz
    12 g
Formen & Kalte Gare
  • Halbweissmehl zum Bestäuben
Backen
  • Wasser zum Bespritzen

Difficulty

advanced

Nutrition per 100 g

Sodium 540 mg
Protein 7 g
Calories 981 kJ / 235 kcal
Fat 1 g
Fibre 8 g
Saturated Fat 0.2 g
Carbohydrates 51 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Backen mit Sauerteig 8 Recipes
Switzerland

You might also like...

6-Strang-Butterzopf

4.6(57)

2 h 35min

Berner Zopf

4.8(1.5K)

1 h 45min

Burger-Brötchen

4.7(144)

1 h 45min

Brezel

4.7(177)

1 h 50min

Pita Brot

4.8(180)

2 h

1.- August-Weggen

4.6(141)

1 h 10min

Tomaten-Basilikum-Brot

4.5(43)

1 h 45min

Bürli mit Roggen

4.8(7.9K)

12 h

Baguette

4.7(2.6K)

3 h 45min

Cuchaule (Freiburger Safranbrot)

4.2(10)

2 h 30min

Focaccia mit Tomaten

4.0(132)

40min

Focaccia mit Oliven

4.5(57)

2 h 20min

 Show all
Show all