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Dinkelbrot mit Kernen ohne Kneten

Original in German

Betty Bossi · bettybossi.ch · 2020 · 8 Personen

Against 136 no-knead bread recipes

Close to the middle of 136 no-knead bread recipes on every ingredient.

See how all 136 no-knead bread recipes compare →

Get the method at bettybossi.ch →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.

  • Salt in the middle half of recipes: 2.1% of the flour weight against the typical recipe's 2%.
  • Yeast in the middle half of recipes: 0.3% of the flour weight against the typical recipe's 0.4%.
Water: 76%, 38th percentileSalt: 2.1%, 71st percentileYeast: 0.3%, 32nd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 500 g helles Dinkelmehl (z.B. UrDinkel)500 g
  • 50 g Kernen-Mix (z.B. Campiuns)50 g
  • 1.75 TL Salz≈ 11 g
  • 0.5 TL Trockenhefe≈ 1.6 g
  • 3.8 dl Wasser (380g)≈ 381 g
  • 2 EL Kernen-Mix (z.B. Campiuns)≈ 30 g

flour 500 gbatter 972 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 136 recipes. Shaded: the middle half. Tick: the median.

  • Water76% · 38th percentile
  • Salt2.1% · 71st percentile
  • Yeast0.3% · 32nd percentile
  • Fat0% · 40th percentile

Oven

Temperature
475°F / 245°C
median 450°F
Time
10 minutes
median 30 minutes

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