Vollkornbrot "Sylter Art"
Original in German
brotdoc · brotdoc.com · 2024 · 2 Brot- / e
Against 116 whole wheat bread recipes
More liquid than 90% of recipes and no yeast, unlike 97%.
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 90% of recipes: 89% of the flour weight against the typical recipe's 71%.
- No yeast at all, where 97% of recipes use some (most of those 0.7 to 1.7% 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).
- More salt than 75% of recipes: 2.1% of the flour weight against the typical recipe's 1.9%.
Ingredients (16)
- 100 g Wasser (40 °C)100 g
- 8 g Sauerteig-Anstellgut8 g
- 160 g Weizenvollkornmehl160 g
- 150 g Wasser (kalt (10-15 °C))150 g
- 1 g Frischhefe1 g
- 300 g Weizenvollkornmehl300 g
- 90 g Weizenschrot grob (alternativ: Weizenvollkornmehl)90 g
- 180 g Wasser (kochend)180 g
- 630 g Wasser (kalt (10-15 °C))630 g
- Reifer Biga (in Stücke gerissen)n/a
- Reifer Sauerteig (in Stücke gerissen)n/a
- Brühstück (abgekühlt)n/a
- 530 g Weizenvollkornmehl530 g
- 110 g Weizenmehl Typ 550110 g
- 25 g Salz25 g
- 22 g Ahornsirup (alternativ: Honig, Melasse oder Zuckerrübensirup)22 g
flour 1190 gbatter 2306 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 share83% · 53rd percentile · median 80%
- Liquid89% · 91st percentile · median 71%
- Sweetener1.8% · 42nd percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2.1% · 79th percentile · median 1.9%
- Yeast0% · 1st percentile · median 1.3%
Oven
- Temperature
- 525°F / 275°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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