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Ingredients
Vorteig (Tag 1)
- 100 g Wasser lauwarm
- 1 g frische Hefe (ca. 1/20 Würfel)
- 100 g Halbweissmehl
Bürliteig und Backen (Tag 2)
- 100 g Roggenkörner
- 320 g Halbweissmehl und etwas mehr zum Formen und Bestreuen
- 300 g Wasser lauwarm, und etwas mehr zum Bestreichen
-
¼
Würfel frische Hefe (ca. 10 g)
or ½ Päckchen Trockenhefe (ca. 3.5 g) - 1 EL Salz
- Nutrition
- per 1 Portion
- Calories
- 285 kcal / 1192 kJ
- Protein
- 9 g
- Fat
- 1 g
- Carbohydrates
- 58 g
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