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Ingredients
Quellstück
- 25 g Paniermehl (siehe Tipp)
- 50 g Wasser
Hauptteig
- 200 g Wasser, kalt
- 250 g Bier, kalt
- 10 g frische Hefe
- 200 g Roggenmehl Type 1150 und etwas mehr zum Bearbeiten
- 500 g Weizenmehl Type 1050
- 3 TL Salz (10-12 g)
- 2 TL rustikales Brotgewürz (optional)
- Öl zum Einfetten
- Nutrition
- per 1 Scheibe
- Calories
- 595 kJ / 142 kcal
- Protein
- 5 g
- Carbohydrates
- 27 g
- Fat
- 1 g
- Fiber
- 2.2 g
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