Dinkelvollkornbrot
Original in German
GU · kuechengoetter.de · Für 1 Brot von 1 kg
Against 116 whole wheat bread recipes
Less whole wheat share than 75% of recipes.
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 75% of recipes: 50% of the flour weight against the typical recipe's 80%.
- Sweetener in the middle half of recipes: 0.7% of the flour weight against the typical recipe's 3.4%.
Ingredients (16)
- 15 g Hefe (ca. 1/3 Würfel)15 g
- 1 TL Zucker≈ 4.2 g
- 75 g flüssiger Sauerteig (selbst angesetzt oder im Beutel)75 g
- 100 g Dinkelmehl Type 630100 g
- 100 ml warmes Wasser≈ 100 g
- 200 g Dinkelmehl Type 630200 g
- 300 g Dinkelvollkornmehl300 g
- 2 TL Salz≈ 12 g
- ca. 350 ml warmes Wasser≈ 351 g
- 2 EL Öl≈ 27 g
- 2 EL Gerstenmalz-Extrakt (Reformhaus oder Bioladen)≈ 30 g
- 2 EL ungemahlenes Brotgewürz (nach Belieben)≈ 30 g
- 50 g Sesamsamen50 g
- 50 g Leinsamen50 g
- 100 g Sonnenblumenkerne100 g
- 1 Kastenform (30 cm Länge)n/a
flour 600 gbatter 1443 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 share50% · 23rd percentile · median 80%
- Liquid75% · 60th percentile · median 71%
- Sweetener0.7% · 30th percentile · median 3.4%
- Fat4.5% · 49th percentile · median 4.9%
- Salt2% · 63rd percentile · median 1.9%
- Yeast0.8% · 32nd percentile · median 1.3%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- not stated
- median 35 minutes
Keep exploring
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