Pain complet aux graines (cuisson en cocotte)
Original in French
Bistro de Jenna · cuisine.journaldesfemmes.fr · 2025 · 6 personnes
Against 116 whole wheat bread recipes
Less whole wheat share than 88% of recipes and more salt than 93%.
How French 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.
- Less whole wheat share than 88% of recipes: 33% of the flour weight against the typical recipe's 80%, about half as much.
- More salt than 93% of recipes: 2.7% of the flour weight against the typical recipe's 1.9%.
- 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 (7)
- 300g de farine semi-complète ou bise de blé ou de grand épeautre T80300 g
- 150 g de farine T110150 g
- 1 c.à café de levure de boulanger déshydratée bio≈ 3.1 g
- 2 c.à café de sel≈ 12 g
- 350 ml d'eau tiède≈ 351 g
- mélange de graines bion/a
- farine T80 pour le façonnagen/a
flour 450 gbatter 816 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 share33% · 10th percentile · median 80%
- Liquid78% · 66th percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2.7% · 94th percentile · median 1.9%
- Yeast0.7% · 25th percentile · median 1.3%
Oven
- Temperature
- 450°F / 230°C
- median 375°F
- Time
- 30 minutes
- median 35 minutes
Keep exploring
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