Honey-Whole Wheat Bread
Betty Crocker Kitchens · bettycrocker.com · 2008 · 32
Against 116 whole wheat bread recipes
More sweetener than 88% of recipes.
How it compares
Against the typical loaf: the median of 116 whole wheat bread recipes, per 100 g of flour.
- More sweetener than 88% of recipes: 17% of the flour weight against the typical recipe's 3.4%, about 5 times as much.
- Liquid in the middle half of recipes: 66% of the flour weight against the typical recipe's 71%.
Ingredients (8)
- 2 packages regular active dry yeast (4 1/2 teaspoons)≈ 14 g
- 1/4 cup warm water (105°F to 115°F)≈ 59 g
- 1/2 cup honey≈ 170 g
- 1/4 cup butter, softened≈ 57 g
- 3 teaspoons salt≈ 18 g
- 2 1/2 cups very warm water (120°F to 130°F)≈ 593 g
- 4 1/2 cups Gold Medal™ Whole Wheat Flour≈ 576 g
- 2 3/4 to 3 3/4 cups Gold Medal™ All Purpose Flour≈ 406 g
flour 982 gbatter 1893 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 share59% · 35th percentile · median 80%
- Liquid66% · 34th percentile · median 71%
- Sweetener17% · 89th percentile · median 3.4%
- Fat5.8% · 63rd percentile · median 4.9%
- Salt1.8% · 42nd percentile · median 1.9%
- Yeast1.4% · 59th percentile · median 1.3%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 30 minutes
- median 35 minutes
Keep exploring
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Nearest by baker's percentages: whole wheat share, liquid, sweetener, fat, salt, yeast.
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