Urdinkel Vollkornbrot - Standard Rezept
Original in German
Team Marcel Paa · marcelpaa.com · 2024 · 1 Brot
Against 116 whole wheat bread recipes
Less yeast than 92% 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.
- Less yeast than 92% of recipes: 0.3% 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).
- 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 (8)
- 180 g Wasser180 g
- 50 g UrDinkel Vollkornmehl50 g
- Kochstückn/a
- 450 g UrDinkel Vollkornmehl450 g
- 220 g Wasser220 g
- 10 g Salz10 g
- 5 g Frischhefe5 g
- 50 g Sauerteig ((alternativ: 2 g Frischhefe))50 g
flour 500 gbatter 965 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%
- Sweetener0% · 13th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2% · 63rd percentile · median 1.9%
- Yeast0.3% · 6th percentile · median 1.3%
Oven
- Temperature
- 475°F / 245°C
- median 375°F
- Time
- 35 to 40 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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