Einfaches Vollkornbrot
Original in German
Peter-M · gutekueche.at · 2007 · 1 Stück
Against 116 whole wheat bread recipes
More yeast than 96% of recipes and more salt than 86%.
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 yeast than 96% of recipes: 2.7% of the flour weight against the typical recipe's 1.3%, about twice as much.
- More salt than 86% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
- More liquid than 75% of recipes: 80% of the flour weight against the typical recipe's 71%.
Ingredients (8)
- 1 EL Butter (für die Kastenform)≈ 14 g
- 1 Wf Germ (frisch, à 40 g)40 g
- 150 g Körner nach Belieben (z.B. Sesam, Leinsamen)150 g
- 2 TL Salz≈ 12 g
- 400 ml Wasser (lauwarm)≈ 401 g
- 100 g Weizenmehl (glatt, Typ 700)100 g
- 400 g Weizenvollkornmehl400 g
- 1 TL Zucker (oder Honig)≈ 4.2 g
flour 500 gbatter 1121 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 share80% · 50th percentile · median 80%
- Liquid80% · 76th percentile · median 71%
- Sweetener0.8% · 32nd percentile · median 3.4%
- Fat2.8% · 34th percentile · median 4.9%
- Salt2.4% · 88th percentile · median 1.9%
- Yeast2.7% · 98th percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 50 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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