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Ingredients
Roggensauerteig (am Vortag)
- 140 g Wasser
- 10 g Anstellgut (vom Roggensauerteig)
- 130 g Roggenmehl Type R960
Hauptteig
-
Rapsöl
or Kokosöl zum Einfetten - 400 g Wasser, kalt
- 5 g frische Germ
- 310 g Roggenmehl Type R960, etwas mehr zum Bearbeiten
- 560 g Weizenmehl, glatt, Type W700
-
10
g Backmalz, pulverisiert (siehe Tipp)
or 10 g Honig - 2 TL Salz
- 3 TL Brotgewürz (siehe Tipp)
- Nutrition
- per 1 Stück
- Calories
- 7183 kJ / 1718 kcal
- Protein
- 44 g
- Carbohydrates
- 361 g
- Fat
- 8 g
- Saturated fat
- 1 g
- Fiber
- 28 g
- Sodium
- 1183 mg
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