Roggenbrot 100% OHNE Hefe mit Sauerteig | Vollkorn

rye flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious than all-purpose flour.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is easier to find and faster to use.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: none

Fennel seeds provide a similar flavor profile.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique sweetness.

Prepare Sauerteig 1 by mixing 125g Roggenvollkornmehl, 125g lauwarmes Wasser, and 25g Anstellgut (ASG).

Prepare Sauerteig 2 by mixing 250g Roggenvollkornmehl, 175g lauwarmes Wasser, and 12g Salz, then add Sauerteig 1.

Prepare Quellstück by mixing 100g Sonnenblumenkerne with 100g kaltes Wasser.

For the dough, combine 375g Roggenvollkornmehl, 285g lauwarmes Wasser, Sauerteig 2, and Quellstück.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens