Dinkel-Sauerteigbrot
TM6 TM5

Dinkel-Sauerteigbrot

3.8 (39 ratings)

Ingredients

Roggensauerteig

  • 260 g Wasser, lauwarm
  • 20 g Anstellgut (Roggensauerteig)
  • 200 g Roggenmehl Type 1150

Quellstück

  • 25 g Paniermehl
  • 50 g Wasser

Hauptteig

  • 90 g Wasser
  • 280 g Dinkelmehl Type 630 und etwas mehr zum Bearbeiten
  • 2 TL Salz (10-12 g)
  • 1 TL Schmalz
  • Öl zum Einfetten

Nutrition
per 1 Scheibe
Calories
382 kJ / 91 kcal
Protein
3 g
Carbohydrates
19 g
Fat
1 g
Saturated fat
0 g
Fiber
2.8 g
Sodium
250 mg

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