Vollkornbrot #1
Original in German
Christina Bauer · backenmitchristina.at · 2021
Against 116 whole wheat bread recipes
No sweetener, unlike 75% of recipes and less yeast than 86%.
How German whole wheat bread recipes differ from English ones →
How it compares
Against the typical loaf: the median of 116 whole wheat bread recipes, per 100 g of flour.
- No sweetener at all, where 75% of recipes use some (most of those 2 to 14% of the flour weight).
- Less yeast than 86% of recipes: 0.4% of the flour weight against the typical recipe's 1.3%, about half as much.
- No fat at all, where 67% of recipes use some (most of those 4.8 to 9.7% of the flour weight).
- Whole wheat share in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
Ingredients (9)
- 500 g lauwarmes Wasser500 g
- 750 g Weizenvollkornmehl750 g
- 15 g Salz15 g
- 10 g Germ10 g
- 40 g Sesam40 g
- 40 g Sonnenblumenkerne40 g
- Sonnenblumenkernen/a
- Sesamn/a
- Leinsamenn/a
flour 750 gbatter 1355 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 116 recipes. Shaded: the middle half. Tick: the median.
- Whole wheat share100% · 78th percentile · median 80%
- Liquid67% · 35th percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2% · 63rd percentile · median 1.9%
- Yeast0.4% · 11th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 50 minutes
- median 35 minutes
Keep exploring
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