Einkorn UrDinkel Vollkornbrot
Original in German
Team Marcel Paa · marcelpaa.com · 2020 · 1 Brot
Against 116 whole wheat bread recipes
More liquid than 99% of recipes and more salt than 95%.
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 99% of recipes: 100% of the flour weight against the typical recipe's 71%.
- More salt than 95% of recipes: 2.9% of the flour weight against the typical recipe's 1.9%.
- Less yeast than 96% of recipes: 0.1% of the flour weight against the typical recipe's 1.3%, under a third as much.
- No sweetener at all, where 75% of recipes use some (most of those 2 to 14% of the flour weight).
Ingredients (10)
- 280 g Wasser (handwarm)280 g
- 180 g UrDinkel Vollkornmehl ((Dinkel Vollkornmehl))180 g
- 100 g Einkornmehl100 g
- 1 g Frischhefe1 g
- 70 g Einkornmehl70 g
- 70 g Wasser (handwarm)70 g
- 15 g Sauerteig15 g
- Poolishn/a
- Sauerteig Vorteign/a
- 10 g Salz10 g
flour 350 gbatter 726 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 share51% · 28th percentile · median 80%
- Liquid100% · 100th percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2.9% · 97th percentile · median 1.9%
- Yeast0.1% · 3rd 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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Nearest by baker's percentages: whole wheat share, liquid, sweetener, fat, salt, yeast.
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