Dinkelvollkorntoast
Original in German
Gerd Kellner · ketex.de · 2009
Against 116 whole wheat bread recipes
No sweetener, unlike 75% of recipes and less yeast 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.
- No sweetener at all, where 75% of recipes use some (most of those 2 to 14% of the flour weight).
- Less yeast than 86% of recipes: 0.4% of the flour weight against the typical recipe's 1.3%, about half as much.
- No fat at all, where 67% of recipes use some (most of those 4.8 to 9.7% of the flour weight).
Ingredients (13)
- 75 g Dinkelmehl 63075 g
- 75 g Dinkelvollkornmehl75 g
- 15 g Roggenmehl 115015 g
- 200 g Wasser200 g
- 1,5 g Frischhefe1.5 g
- Vorteign/a
- 250 g Dinkelmehl 630250 g
- 50 g Dinkelvollkornmehl50 g
- 35 g Roggenmehl 115035 g
- 190 g Wasser190 g
- 5 g flüssiges Backmalz (= 1 TL)5 g
- 10 g Salz10 g
- 5 g Frischhefe5 g
flour 500 gbatter 912 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 share65% · 42nd percentile · median 80%
- Liquid78% · 67th percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2% · 63rd percentile · median 1.9%
- Yeast0.4% · 11th percentile · median 1.3%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- not stated
- median 35 minutes
Keep exploring
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