Whole Wheat Bread Lab116 recipes

Whole Wheat Bread Lab · Decision tree

Find your whole wheat bread

Three questions sort all 116 recipes into 8 groups. Each question is about one of the ingredients recipes disagree on most, and splits the recipes in front of it at their own median, so each answer keeps about half of them. Every group ends with its median recipe in grams and the real recipes nearest it.

The questions

  1. Question 1

    More sweetener than most, or less?

    Honey or molasses softens the bran's bitterness; honey wheat loaves sit at the top.

    All 116 recipes: median 3.4% of the flour weight, 15 g per 450 g of flour; middle half 0.08% to 10%; 25% use none.

  2. Question 2

    More fat than most, or less?

    Butter or oil keeps a whole grain loaf from drying out.

    All 116 recipes: median 4.9% of the flour weight, 22 g per 450 g of flour; middle half 0% to 7.6%; 32% use none.

    Asked within each answer to question 1, split at the median of the recipes that gave it.

  3. Question 3

    A higher whole wheat share than most, or lower?

    Whole wheat flour as a share of all the flour. Bran cuts gluten strands, so a 100% whole wheat loaf is denser; many recipes mix in white flour.

    All 116 recipes: median 80% of the flour weight, 360 g per 450 g of flour; middle half 50% to 100%.

    Asked within each answer to question 2, split at the median of the recipes that gave it.

The key

Read left to right: pick an answer to question 1, then one of the answers beside it for question 2, and so on to a group. Each cell gives the answer, its bound in grams per 100 g of flour, and how many recipes give it.

Decision key: 3 questions, one per column, leading to 8 groups of recipes
1. Sweetener2. Fat3. Whole wheat shareGroup
Moreover 3.4%58More7.5% or more29Higher100% or more15A15
Lowerunder 100%14B14
Lessunder 7.5%29Higherover 67%15C15
Lower67% or less14D14
Little or none3.4% or less58Someany amount25Higher100% or more15E15
Lowerunder 100%10F10
Nonenone33Higherover 70%16G16
Lower70% or less17H17

The 8 groups

Each median recipe is the median of every ingredient over the group's recipes, scaled to 450 g of flour, beside the typical loaf of all 116. Bold rows are the ingredients the questions asked about.

Group A · 15 recipes · 12% of all

More sweetener, more fat and a higher whole wheat share

Sweetener over 3.4%, fat 7.5% or more and whole wheat share 100% or more of the flour weight.

Median recipe of group A at 450 g of flour, beside the typical recipe of all 116
At 450 g flourGroup AAll
Flour450 g450 g
of which whole wheat450 g360 g
Liquid315 gabout 1 1/3 cups320 g
Sweetener43 gabout 3 1/2 tbsp15 g
Fat45 gabout 3 tbsp22 g
Salt8 g9 g
Yeast7 g6 g

Bake350°F (175°C) for about 30 minutes, the medians of the 14 recipes here that state a temperature and the 15 that state a time.

Nearest the middle of group A

Closest to the group's median on every ingredient at once.

  1. Pão de forma integral · receiteria.com.brsweetener 9.5% · fat 9.7% · whole wheat share 100%
  2. Whole Wheat Bread · sallysbakingaddiction.comsweetener 15% · fat 9.9% · whole wheat share 100%
  3. Honey Whole Wheat Bread · twopeasandtheirpod.comsweetener 13% · fat 8.4% · whole wheat share 100%
  4. 100% Whole Wheat Sandwich Bread · themediterraneandish.comsweetener 15% · fat 9.6% · whole wheat share 100%
  5. Pão 100% integral vegano · receiteria.com.brsweetener 5.4% · fat 14% · whole wheat share 100%
Back to the key

Group B · 14 recipes · 12% of all

More sweetener, more fat and a lower whole wheat share

Sweetener over 3.4%, fat 7.5% or more and whole wheat share under 100% of the flour weight.

Median recipe of group B at 450 g of flour, beside the typical recipe of all 116
At 450 g flourGroup BAll
Flour450 g450 g
of which whole wheat230 g360 g
Liquid350 gabout 1 1/2 cups320 g
Sweetener50 gabout 1/4 cup15 g
Fat48 gabout 3 1/2 tbsp22 g
Salt9 g9 g
Yeast7 g6 g

Bake350°F (175°C) for about 35 minutes, the medians of the 10 recipes here that state a temperature and the 13 that state a time.

Nearest the middle of group B

Closest to the group's median on every ingredient at once.

  1. No-Knead Whole Wheat Bread · tasteofhome.comsweetener 11% · fat 7.5% · whole wheat share 51%
  2. Whole Wheat Bread · africanbites.comsweetener 19% · fat 9.6% · whole wheat share 57%
  3. Harvest Wheat Bread for the Bread Machine · kingarthurbaking.comsweetener 9.9% · fat 14% · whole wheat share 32%
  4. Sunflower Seed & Honey Wheat Bread · tasteofhome.comsweetener 12% · fat 12% · whole wheat share 97%
  5. Wholesome Wheat Bread · tasteofhome.comsweetener 16% · fat 7.8% · whole wheat share 60%
Back to the key

Group C · 15 recipes · 12% of all

More sweetener, less fat and a higher whole wheat share

Sweetener over 3.4%, fat under 7.5% and whole wheat share over 67% of the flour weight. 3 of the 15 use no fat.

Median recipe of group C at 450 g of flour, beside the typical recipe of all 116
At 450 g flourGroup CAll
Flour450 g450 g
of which whole wheat450 g360 g
Liquid310 gabout 1 1/3 cups320 g
Sweetener27 gabout 2 tbsp15 g
Fat18 gabout 1 1/2 tbsp22 g
Salt8 g9 g
Yeast6 g6 g

Bake350°F (175°C) for about 34 minutes, the medians of the 14 recipes here that state a temperature and the 15 that state a time.

Nearest the middle of group C

Closest to the group's median on every ingredient at once.

  1. Beginner Whole Wheat Sandwich Bread · breadtopia.comsweetener 5% · fat 5% · whole wheat share 100%
  2. Pain complet · bettybossi.chsweetener 4.2% · fat 0% · whole wheat share 100%
  3. Vollkornbrot · bettybossi.chsweetener 4.2% · fat 0% · whole wheat share 100%
  4. Whole Wheat Bread · foodnetwork.comsweetener 6% · fat 3.9% · whole wheat share 100%
  5. Seeded Whole Wheat Bread · themediterraneandish.comsweetener 4.7% · fat 6% · whole wheat share 73%
Back to the key

Group D · 14 recipes · 12% of all

More sweetener, less fat and a lower whole wheat share

Sweetener over 3.4%, fat under 7.5% and whole wheat share 67% or less of the flour weight. 2 of the 14 use no fat.

Median recipe of group D at 450 g of flour, beside the typical recipe of all 116
At 450 g flourGroup DAll
Flour450 g450 g
of which whole wheat245 g360 g
Liquid310 gabout 1 1/3 cups320 g
Sweetener60 gabout 1/3 cup15 g
Fat18 gabout 1 1/2 tbsp22 g
Salt8 g9 g
Yeast7 g6 g

Bake365°F (185°C) for about 33 minutes, the medians of the 10 recipes here that state a temperature and the 13 that state a time.

Nearest the middle of group D

Closest to the group's median on every ingredient at once.

  1. Honey-Whole Wheat Bread · bettycrocker.comsweetener 17% · fat 5.8% · whole wheat share 59%
  2. Honey Wheat Bread · plainchicken.comsweetener 19% · fat 6.2% · whole wheat share 63%
  3. Whole Wheat Bread · simplytrinicooking.comsweetener 10% · fat 3.4% · whole wheat share 53%
  4. Honey Wheat Bread · tasteofhome.comsweetener 11% · fat 5.4% · whole wheat share 57%
  5. Bread Machine Whole-Wheat Bread · foodnetwork.comsweetener 9.7% · fat 4.8% · whole wheat share 66%
Back to the key

Group E · 15 recipes · 12% of all

Little or no sweetener, some fat and a higher whole wheat share

Sweetener 3.4% or less, some fat and whole wheat share 100% or more of the flour weight. 5 of the 15 use no sweetener.

Median recipe of group E at 450 g of flour, beside the typical recipe of all 116
At 450 g flourGroup EAll
Flour450 g450 g
of which whole wheat450 g360 g
Liquid295 gabout 1 1/4 cups320 g
Sweetener4.5 gabout 1 tsp15 g
Fat24 gabout 1 1/2 tbsp22 g
Salt9 g9 g
Yeast4.5 g6 g

Bake400°F (205°C) for about 40 minutes, the medians of the 15 recipes here that state a temperature and the 14 that state a time.

Nearest the middle of group E

Closest to the group's median on every ingredient at once.

  1. Pane integrale · ricettedellanonna.netsweetener 0.1% · fat 5.4% · whole wheat share 100%
  2. Se sei a dieta e vuoi il pane integrale, fallo a casa: è facile e sei sicura di ciò che mangi | Buttalapasta · buttalapasta.itsweetener 0.1% · fat 5.4% · whole wheat share 100%
  3. Pan integral de espelta a las finas hierbas. Receta para el Día Mundial del Pan · directoalpaladar.comsweetener 1.8% · fat 6.3% · whole wheat share 100%
  4. Pane integrale · ricettedalmondo.itsweetener 1.4% · fat 7.4% · whole wheat share 100%
  5. Volkorenbrood met zaden en pitten · laurasbakery.nlsweetener 2% · fat 6% · whole wheat share 100%
Back to the key

Group F · 10 recipes · 8% of all

Little or no sweetener, some fat and a lower whole wheat share

Sweetener 3.4% or less, some fat and whole wheat share under 100% of the flour weight. 2 of the 10 use no sweetener.

Median recipe of group F at 450 g of flour, beside the typical recipe of all 116
At 450 g flourGroup FAll
Flour450 g450 g
of which whole wheat225 g360 g
Liquid340 gabout 1 1/2 cups320 g
Sweetener3.5 gabout 3/4 tsp15 g
Fat24 gabout 1 1/2 tbsp22 g
Salt9 g9 g
Yeast4.5 g6 g

Bake400°F (205°C) for about 50 minutes, the medians of the 8 recipes here that state a temperature and the 7 that state a time.

Nearest the middle of group F

Closest to the group's median on every ingredient at once.

  1. Dinkelvollkornbrot · kuechengoetter.desweetener 0.7% · fat 4.5% · whole wheat share 50%
  2. Pain complet au yaourt · ptitchef.comsweetener 1.2% · fat 3.9% · whole wheat share 43%
  3. No Knead Whole Wheat Bread · houseofnasheats.comsweetener 2.5% · fat 5.5% · whole wheat share 57%
  4. Pane integrale alle olive · misya.infosweetener 2% · fat 4% · whole wheat share 20%
  5. Pain complet aux graines de tournesol à la MAP : la meilleure recette · marmiton.orgsweetener 0.8% · fat 5.2% · whole wheat share 57%
Back to the key

Group G · 16 recipes · 13% of all

Little or no sweetener, no fat and a higher whole wheat share

Sweetener 3.4% or less, no fat and whole wheat share over 70% of the flour weight. 12 of the 16 use no sweetener.

Median recipe of group G at 450 g of flour, beside the typical recipe of all 116
At 450 g flourGroup GAll
Flour450 g450 g
of which whole wheat450 g360 g
Liquid360 gabout 1 1/2 cups320 g
Sweetenernone15 g
Fatnone22 g
Salt9 g9 g
Yeast3 g6 g

Bake475°F (245°C) for about 30 minutes, the medians of the 14 recipes here that state a temperature and the 15 that state a time.

Nearest the middle of group G

Closest to the group's median on every ingredient at once.

  1. Vollkornbrot – ein Grundrezept · backenmitchristina.atsweetener 0% · fat 0% · whole wheat share 100%
  2. Urdinkel Vollkornbrot - Standard Rezept · marcelpaa.comsweetener 0% · fat 0% · whole wheat share 100%
  3. Cerealien Vollkornbrot · marcelpaa.comsweetener 0% · fat 0% · whole wheat share 100%
  4. Dreikorn Vollkornbrot · marcelpaa.comsweetener 2% · fat 0% · whole wheat share 100%
  5. Vollkornbrot #1 · backenmitchristina.atsweetener 0% · fat 0% · whole wheat share 100%
Back to the key

Group H · 17 recipes · 14% of all

Little or no sweetener, no fat and a lower whole wheat share

Sweetener 3.4% or less, no fat and whole wheat share 70% or less of the flour weight. 10 of the 17 use no sweetener.

Median recipe of group H at 450 g of flour, beside the typical recipe of all 116
At 450 g flourGroup HAll
Flour450 g450 g
of which whole wheat160 g360 g
Liquid345 gabout 1 1/2 cups320 g
Sweetenernone15 g
Fatnone22 g
Salt9 g9 g
Yeast3 g6 g

Bake450°F (230°C) for about 30 minutes, the medians of the 13 recipes here that state a temperature and the 16 that state a time.

Nearest the middle of group H

Closest to the group's median on every ingredient at once.

  1. Ratz Fatz Vollkornbrot · backenmitchristina.atsweetener 0% · fat 0% · whole wheat share 40%
  2. Pain complet de blé : la meilleure recette · marmiton.orgsweetener 0.6% · fat 0% · whole wheat share 36%
  3. No-Knead Whole-Wheat Bread · leitesculinaria.comsweetener 0% · fat 0% · whole wheat share 25%
  4. Vollkornbrot aus Dinkel und Weizen · backenmitchristina.atsweetener 1.4% · fat 0% · whole wheat share 40%
  5. Dinkelvollkorntoast · ketex.desweetener 0% · fat 0% · whole wheat share 65%
Back to the key

How the questions are chosen

Each ingredient is ranked by how much recipes disagree on it: the width of the middle half of recipes (25th to 75th percentile) divided by the median, less 4% for each place it sits down this lab's list of ingredients, so the ones that define the dish win near ties. For whole wheat bread the order is sweetener (3.02), fat (1.57), whole wheat share (0.62), yeast (0.71) and liquid (0.24), and the first 3 are asked. Salt is never asked about: recipes differ on it mostly by brand and taste.

Every split is at the median of the recipes in front of it, rounded to the percentage shown. Recipes exactly at the median go to whichever side leaves the two halves more even. No answer may keep fewer than 5 recipes; a group that could not be split further says so.

The recipes listed under each group are the 5 nearest its median on every ingredient at once, each scaled by how much recipes vary on it. Every recipe page links to the original for the method.