Unser Bauernbrot wie vom Bäcker - Roggenmischbrot - Brot backen - einfach und günstig -Sauerteig

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose flour is more affordable.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough offers convenience, while yeast is a budget-friendly option.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds provide a similar flavor profile, while cumin seeds are often less expensive.

Mix 40g Roggensauerteig Ansatz with 350g water at 30-40 degrees and 350g Roggenmehl Typ 1150.

Let the mixture rise for 12-14 hours at room temperature.

Combine 600g Sauerteig, 340g water, 400g Roggenmehl Typ 1150, and 300g Weizenmehl Typ 550 with 18g salt.

Let the dough rise for 30 minutes.

Shape the dough into a loaf and place it in a proofing basket or sieve lined with baking paper and dusted with flour.

Cover with a kitchen towel and let it rise for 2-3 hours at room temperature.

Preheat the oven to 250 degrees Celsius with a cast iron pot inside.

Optionally score the bread and place it in the hot pot.

Bake for 30 minutes on the second shelf from the bottom in the closed pot, then remove the lid and bake for an additional 25 minutes at 220 degrees.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens