Vollkorntoast (neu)
Original in German
brotdoc · brotdoc.com · 2022 · 1 Brot- / e a 1000 g
Against 116 whole wheat bread recipes
Less yeast than 81% of recipes and more liquid than 77%.
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.
- Whole wheat share in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
- Less yeast than 81% of recipes: 0.5% of the flour weight against the typical recipe's 1.3%, about half as much.
- More liquid than 77% of recipes: 81% of the flour weight against the typical recipe's 71%.
Ingredients (10)
- 80 g Wasser 40 °C80 g
- 80 g Weizenvollkornmehl80 g
- 8 g Sauerteig-Anstellgut8 g
- 360 g Milch (ich: Hafermilch Barista)360 g
- 168 g reifer Sauerteig168 g
- 465 g Weizenvollkornmehl465 g
- 30 g Butter (ich: veganer Butterersatz)30 g
- 11 g Salz11 g
- 11 g Roh-Rohrzucker (oder anderes Süßungsmittel)11 g
- 8 g Frischhefe8 g
flour 545 gbatter 1221 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%
- Liquid81% · 78th percentile · median 71%
- Sweetener2% · 45th percentile · median 3.4%
- Fat5.5% · 60th percentile · median 4.9%
- Salt2% · 63rd percentile · median 1.9%
- Yeast0.5% · 16th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 40 to 45 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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