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Roggenbrot mit Sonnenblumenkernen

Roggenbrot mit Sonnenblumenkernen
4.7 1.3K ratings
Prep. 15 min
Total 1 h 50 min
25 Scheiben
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Ingredients

  • Öl zum Einfetten
  • Roggen
    650 g
  • Sonnenblumenkerne
    100 g
  • Sauerteig flüssig (75 g), z. B. von Seitenbacher
    1 Pck.
  • Hefe (40 g)
    1 Würfel
  • Salz
    3 TL
  • Wasser
    600 g
  • Balsamico, dunkel
    20 g
  • Zuckerrübensirup
    15 g

Difficulty

easy

Nutrition per 1 Scheibe

Protein 4 g
Calories 458 kJ / 109 kcal
Fat 3 g
Fibre 3.8 g
Carbohydrates 18 g

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