Vollkornbrot
Original in German
Peter-M · gutekueche.at · 2013 · 4 Portionen
Against 116 whole wheat bread recipes
Less liquid than 95% of recipes and more yeast than 96%.
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.
- Less liquid than 95% of recipes: 50% of the flour weight against the typical recipe's 71%.
- More yeast than 96% of recipes: 2.7% of the flour weight against the typical recipe's 1.3%, about twice as much.
- More fat than 88% of recipes: 11% of the flour weight against the typical recipe's 4.9%, about twice as much.
- No sweetener at all, where 75% of recipes use some (most of those 2 to 14% of the flour weight).
Ingredients (5)
- 40 g Germ40 g
- 4 EL Olivenöl≈ 54 g
- 1 TL Salz≈ 6 g
- 500 g Vollkornmehl500 g
- 0.25 l Wasser≈ 250 g
flour 500 gbatter 851 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%
- Liquid50% · 2nd percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat11% · 89th percentile · median 4.9%
- Salt1.2% · 11th percentile · median 1.9%
- Yeast2.7% · 98th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 120 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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