Alpines Roggensauerteigbrot

4.0 4 ratings

Prep. 5min

Total 33 h

800 g

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

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Backen mit Sauerteig 8 Recipes
Switzerland

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