Vollkornbrot
Original in German
ichkoche.at · 1
Against 116 whole wheat bread recipes
Less whole wheat share than 91% of recipes and less salt than 95%.
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 whole wheat share than 91% of recipes: 31% of the flour weight against the typical recipe's 80%, about half as much.
- Less salt than 95% of recipes: 0.9% of the flour weight against the typical recipe's 1.9%, about half as much.
- More yeast than 90% of recipes: 2.2% of the flour weight against the typical recipe's 1.3%.
- No fat at all, where 67% of recipes use some (most of those 4.8 to 9.7% of the flour weight).
Ingredients (13)
- 200 g Dinkelvollkornmehl200 g
- 200 g Weizenvollkornmehl200 g
- 150 g Roggenvollkornmehl150 g
- 100 g Weizenmehl100 g
- 50 g Sonnenblumenkerne50 g
- 1 Würfel Germ42 g
- 1 TL Salz≈ 6 g
- 1/2 TL Honig≈ 3.5 g
- 1 TL Kümmel≈ 4.9 g
- 500 ml Wasser≈ 501 g
- Fenchelsamenn/a
- Koriandern/a
- Brotkleen/a
flour 650 gbatter 1257 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 share31% · 8th percentile · median 80%
- Liquid77% · 65th percentile · median 71%
- Sweetener0.5% · 28th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt0.9% · 4th percentile · median 1.9%
- Yeast2.2% · 92nd percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 45 to 55 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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