Vollkornbrot mit Sonnenblumenkernen
Original in German
Gerd Kellner · ketex.de · 2011
Against 116 whole wheat bread recipes
Less whole wheat share than 94% of recipes and more liquid than 89%.
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 94% of recipes: 30% of the flour weight against the typical recipe's 80%, about half as much.
- More liquid than 89% of recipes: 88% of the flour weight against the typical recipe's 71%.
- More salt than 93% of recipes: 2.7% of the flour weight against the typical recipe's 1.9%.
- No sweetener at all, where 75% of recipes use some (most of those 2 to 14% of the flour weight).
Ingredients (15)
- 160 g Roggenvollkornmehl160 g
- 160 g Wasser160 g
- 16 g Roggenanstellgut16 g
- 100 g Sonneblumenkerne (geröstet)100 g
- 100 g heißes Wasser100 g
- 8 g Salz8 g
- 232 g Roggenvollkornmehl232 g
- 232 g heißes Wasser232 g
- 7 g Salz7 g
- Sauerteign/a
- Quellstück 1n/a
- Quellstück 2n/a
- 166 g Weizenvollkornmehl166 g
- 10 g Hefe10 g
- 5 g flüssiges Backmalz (= 1 TL)5 g
flour 558 gbatter 1196 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 share30% · 5th percentile · median 80%
- Liquid88% · 90th percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2.7% · 94th percentile · median 1.9%
- Yeast0.6% · 19th percentile · median 1.3%
Oven
- Temperature
- 475°F / 245°C
- median 375°F
- Time
- 15 minutes
- median 35 minutes
Keep exploring
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