Germany · Central Europe
Weizenmischbrot
Also known as Wheat rye mixed bread
Germany's most common everyday loaf, a wheat-majority mix with a portion of rye for flavour — the baseline against which other German breads are judged.
Method
Deck Oven
Hydration
70%
water to flour
Glycemic index
64
Medium GI
Energy
255 kcal
per 100 g
Sensory profile
- sourness
- 4
- sweetness
- 1
- crispiness
- 5
- chewiness
- 5
- aroma
- 6
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 255 kcal |
|---|---|
| Protein | 8.2 g |
| Carbohydrates | 48 g |
| of which sugars | 1 g |
| Fat | 1.4 g |
| Fiber | 3.5 g |
| Sodium | 460 mg |
Typical values; recipes vary.
Texture
- Balanced open crumb
- Crisp mid-thick crust
Typical ingredients
- Wheat Flour
- Rye Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.