Vollkornbrot aus Dinkel und Weizen
Original in German
Christina Bauer · backenmitchristina.at · 2019
Against 116 whole wheat bread recipes
More liquid than 91% of recipes and less whole wheat share than 81%.
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.
- More liquid than 91% of recipes: 90% of the flour weight against the typical recipe's 71%.
- Less whole wheat share than 81% of recipes: 40% of the flour weight against the typical recipe's 80%, 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).
Ingredients (7)
- 450 g lauwarmes Wasser450 g
- 300 g Dinkelvollkornmehl300 g
- 200 g Weizenvollkornmehl200 g
- 80 g Haferflocken80 g
- 10 g Salz10 g
- 10 g frische Germ10 g
- 1 TL Honig≈ 7 g
flour 500 gbatter 1057 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 share40% · 17th 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
Recipes most like this one
Nearest by baker's percentages: whole wheat share, liquid, sweetener, fat, salt, yeast.
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