250g Roggenmehl
250 g Weizenbrotmehl
335ml Wasser
20g Germ
5g Salz
1TL Brotgewürz
Wasser und Germ in den Mixtopf geben und bei 37Grad/Stufe 2 erwärmen.
Mehl, Salz und Brotgewürz dazugeben und 3 Minuten kneten.
Brotteig ca. 30 Minuten ruhen lassen danach zu einem Laib formen
Iin einem Römertopf (z.B. Kleiner Zaubermeister von PamperedChef®) 45 min bei 210 Grad O/U Hitze backen.
Danach das Brot gut auskühlen lassen und aus der Form stürzen.
Gutes Gelingen
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