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Ingredients
Herstellung des Sauerteigs (siehe Tipp)
- 25 g Anstellgut (vom Roggensauerteig) bzw. Sauerteigstarter
- 100 g Weizenmehl, glatt
- 100 g Wasser, lauwarm
Hauptteig zubereiten und Brot backen
- 500 - 550 g Wasser, lauwarm
- 500 g Weizenmehl, glatt, etwas mehr zum Bemehlen und Bestreuen
- 250 g Roggenmehl
- 15 g Salz
- 30 - 50 g Wasser, lauwarm
- Öl zum Einfetten
- Nutrition
- per 1 Scheibe
- Calories
- 601 kJ / 144 kcal
- Protein
- 4 g
- Carbohydrates
- 31 g
- Fat
- 0.5 g
- Saturated Fat
- 0.1 g
- Fibre
- 2.1 g
- Sodium
- 293 mg
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