Hausgemachtes Vollkornbrot
Original in German
Betty Bossi · bettybossi.ch · 2007 · 6 Personen
Against 116 whole wheat bread recipes
No sweetener, unlike 75% of recipes and no fat, unlike 67%.
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).
- 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 (5)
- 300 g Vollkornmehl300 g
- 200 g helles Dinkelmehl (z.B. UrDinkel)200 g
- 1.5 TL Salz≈ 9 g
- 0.5 Würfel Hefe (ca. 20 g)21 g
- 3.5 dl Wasser≈ 351 g
flour 500 gbatter 881 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 share100% · 78th percentile · median 80%
- Liquid70% · 47th percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt1.8% · 42nd percentile · median 1.9%
- Yeast1.4% · 59th percentile · median 1.3%
Oven
- Temperature
- 475°F / 245°C
- median 375°F
- Time
- 30 minutes
- median 35 minutes
Keep exploring
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Nearest by baker's percentages: whole wheat share, liquid, sweetener, fat, salt, yeast.
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