Weizen-Roggen-Brot aus dem Römertopf - Cookidoo® – the official Thermomix® recipe platform
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Cooking tools:
- Clay baker
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen scale
Ingredients
- 550 g Wasser
- Butter
- 400 g Weizen
- 250 g Roggen
- 100 g Sonnenblumenkerne
- 1 Pck. Sauerteig
- ½ Würfel Hefe
- 30 g Balsamico, dunkel
- 2 geh. TL Salz
- 1 TL Honig
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