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Ingredients
Roggensauerteig
- 190 g Wasser
- 15 g Anstellgut (Roggensauerteig)
- 150 g Roggenmehl Type 1150 oder 960
Hauptteig
- 160 g Wasser, kalt, und etwas mehr zum Bearbeiten
- 100 g Quark, 20% Fett (Österreich: Topfen)
- 400 g Weizenmehl Type 550 oder 700
- 2 TL Salz (10-12 g)
- 3 TL italienische Kräuter, getrocknet (z.B. Thymian, Oregano, Basilikum, Rosmarin)
- Öl zum Einfetten
- Roggenmehl Type 1150 oder 960 zum Bearbeiten
- 1 TL Anstellgut (bzw. Sauerteig)
- 2 - 3 Salbeiblätter, frisch
- Nutrition
- per 1 Gesamtrezept
- Calories
- 8501 kJ / 2129 kcal
- Protein
- 69 g
- Carbohydrates
- 397 g
- Fat
- 12 g
- Fiber
- 26.4 g
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