Homemade Whole Wheat Bread Recipe
Archana Doshi · archanaskitchen.com · 2013 · 1
Against 116 whole wheat bread recipes
More liquid than 96% of recipes and more fat than 90%.
How it compares
Against the typical loaf: the median of 116 whole wheat bread recipes, per 100 g of flour.
- More liquid than 96% of recipes: 96% of the flour weight against the typical recipe's 71%.
- More fat than 90% of recipes: 11% of the flour weight against the typical recipe's 4.9%, about 2.5 times as much.
- More yeast than 93% of recipes: 2.5% of the flour weight against the typical recipe's 1.3%, about twice as much.
- More sweetener than 87% of recipes: 17% of the flour weight against the typical recipe's 3.4%, about 5 times as much.
Ingredients (7)
- 1 cup Whole Wheat Flour≈ 128 g
- 1 cup All Purpose Flour (Maida)≈ 125 g
- 2 teaspoons Active dry yeast≈ 6 g
- 1 cup Milk luke warm≈ 244 g
- 1/2 teaspoon Salt≈ 3 g
- 2 tablespoons Butter (Salted)≈ 28 g
- 2 tablespoons Honey≈ 42 g
flour 253 gbatter 577 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 share51% · 26th percentile · median 80%
- Liquid96% · 97th percentile · median 71%
- Sweetener17% · 88th percentile · median 3.4%
- Fat11% · 91st percentile · median 4.9%
- Salt1.2% · 11th percentile · median 1.9%
- Yeast2.5% · 95th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 30 to 40 minutes
- median 35 minutes
Keep exploring
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