Vollkornbrot
Original in German
Dr. Oetker Content Kitchen · oetker.de · 2020 · etwa 15 Scheiben
Against 116 whole wheat bread recipes
More salt than 97% of recipes and more liquid than 88%.
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 97% of recipes: 3% of the flour weight against the typical recipe's 1.9%.
- More liquid than 88% of recipes: 88% 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).
- No fat at all, where 67% of recipes use some (most of those 4.8 to 9.7% of the flour weight).
Ingredients (10)
- etwas Fettn/a
- 100 g Weizenkörner100 g
- 400 g Weizenvollkornmehl400 g
- 100 g Dinkelschrot100 g
- 1 Würfel Dr. Oetker Frische Hefe≈ 7 g
- 2 TL Salz≈ 12 g
- 1 TL Brotgewürz (Koriander, Anis, Kümmel und Fenchel)≈ 4.9 g
- 50 g Leinsamen50 g
- 350 ml warmes Wasser≈ 351 g
- 100 g Kürbiskerne100 g
flour 400 gbatter 1125 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 share100% · 78th percentile · median 80%
- Liquid88% · 89th percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt3% · 99th percentile · median 1.9%
- Yeast0.6% · 19th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 60 minutes
- median 35 minutes
Keep exploring
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