Dreikorn Vollkornbrot
Original in German
Team Marcel Paa · marcelpaa.com · 2024 · 1 Brot
Against 116 whole wheat bread recipes
More salt than 86% 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.
- More salt than 86% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
- 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).
- Whole wheat share in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
Ingredients (9)
- 200 g Dinkel Vollkornmehl200 g
- 200 g Weizen Vollkornmehl200 g
- 100 g Roggen Vollkornmehl100 g
- 12 g Salz12 g
- 6 g Frischhefe6 g
- 10 g Honig10 g
- 400 g Wasser400 g
- 60 g Sauerteig60 g
- Dinkelflockenn/a
flour 500 gbatter 988 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%
- Liquid80% · 73rd percentile · median 71%
- Sweetener2% · 45th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2.4% · 88th 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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