Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Roggensauerteig
- 330 g Wasser
- 15 g Anstellgut (Roggensauerteig)
- 255 g Roggenmehl Type 1150 oder 960
Hauptteig
- Öl zum Einfetten
- 220 g Wasser, kalt
- 255 g Weizenmehl Type 550 oder 700
- 210 g Roggenmehl Type 1150 oder 960 und etwas mehr zum Bearbeiten
- 2 ½ TL Salz (ca. 15 g)
- Nutrition
- per 1 Stück
- Calories
- 10363 kJ / 2574 kcal
- Protein
- 69 g
- Carbohydrates
- 504 g
- Fat
- 9 g
- Fibre
- 45.6 g
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Show all
Mediterranes Baguette
15 godz.
Hefezopf
2 Std. 20 Min
Baguette
3h 45min
Bürli mit Roggen
12 Std.
Körner-Bürli
12 Std.
Baguette Rustica
4h 20min
Zwiebelbrot für Fondue und Raclette
2h 10min
Kräuterfaltenbrot
1 Std. 10 Min
Dinkel-Walnuss-Bürlis
12 Std.
Dinkel-Bürli
11 godz.
Weißbrot
1hod. 50min
Maronen-Walnussfladen
10 godz. 25 min