Cerealien Vollkornbrot
Original in German
Team Marcel Paa · marcelpaa.com · 2022 · 2 Brote
Against 116 whole wheat bread recipes
More liquid than 87% of recipes and no sweetener, unlike 75%.
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.
- More liquid than 87% of recipes: 86% of the flour weight against the typical recipe's 71%.
- 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 (17)
- 300-380 g Wasser (handwarm)380 g
- 400 g Weizen Vollkornmehl400 g
- 100 g Gelbweizen Vollkornmehl100 g
- 50 g Wasser50 g
- 10 g Sonnenblumenkerne10 g
- 10 g Mohnsamen10 g
- 10 g Leinsamen10 g
- 10 g Sesamsamen10 g
- Autolysen/a
- Quellstückn/a
- 10 g Salz10 g
- 6 g Frischhefe6 g
- 100 g Sauerteig ((alternativ: 4 g Frischhefe und Salzanteil auf 9 g reduzieren))100 g
- Sonnenblumenkernen/a
- Mohnsamenn/a
- Leinsamenn/a
- Sesamsamenn/a
flour 500 gbatter 1086 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 share100% · 78th percentile · median 80%
- Liquid86% · 88th 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
- 475°F / 245°C
- median 375°F
- Time
- 15 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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