Vollkornbrot
Original in German
Christina Bauer · backenmitchristina.at · 2021
Against 116 whole wheat bread recipes
Less whole wheat share than 97% of recipes and more liquid than 91%.
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.
- Less whole wheat share than 97% of recipes: 20% of the flour weight against the typical recipe's 80%, under a third as much.
- More liquid than 91% of recipes: 90% of the flour weight against the typical recipe's 71%.
- No fat at all, where 67% of recipes use some (most of those 4.8 to 9.7% of the flour weight).
Ingredients (7)
- 450 g Wasser450 g
- 260 g Dinkelvollkornmehl260 g
- 100 g Weizenvollkornmehl100 g
- 140 g Roggenvollkornmehl140 g
- 10 g Salz10 g
- 10 g frische Germ10 g
- 1 TL Honig≈ 7 g
flour 500 gbatter 977 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 116 recipes. Shaded: the middle half. Tick: the median.
- Whole wheat share20% · 1st percentile · median 80%
- Liquid90% · 92nd percentile · median 71%
- Sweetener1.4% · 38th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2% · 63rd percentile · median 1.9%
- Yeast0.7% · 25th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 55 minutes
- median 35 minutes
Keep exploring
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