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Ingredients
Roggensauerteig
- 90 g Wasser
- 5 g Anstellgut (Roggensauerteig)
- 60 g Roggenmehl Type 1150 oder 960
Gewürzdampfl
- ½ TL Fenchelsamen ganz
- ¼ TL Kümmel, ganz
- ¼ TL Schabzigerklee (Brotklee), gemahlen (optional)
- 60 g Wasser lauwarm
- 1 Stückchen frische Hefe erbsengroß (1 g)
- 20 g Brotbrösel (siehe Tipp)
- 20 g Roggenmehl Type 1150 oder 960
Hauptteig
- Öl zum Einfetten
- 260 g Wasser kalt
- 15 g frische Hefe
- 100 g Roggenmehl Type 1150 oder 960
- 260 Weizenmehl Type 550 oder 700 und etwas mehr zum Bearbeiten
- 1 ½ - 2 TL Salz (7-12 g)
- Nutrition
- per 1 Stück
- Calories
- 166 kcal / 683 kJ
- Protein
- 5 g
- Fat
- 1 g
- Carbohydrates
- 33 g
- Fibre
- 2.6 g
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