No-Knead Whole-Wheat Bread
leitesculinaria.com · 2019 · 16 servings
Against 116 whole wheat bread recipes
Less whole wheat share than 96% of recipes and no sweetener, unlike 75%.
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 96% of recipes: 25% of the flour weight against the typical recipe's 80%, about half as much.
- No sweetener at all, where 75% of recipes use some (most of those 2 to 14% of the flour weight).
- Less yeast than 86% of recipes: 0.4% of the flour weight against the typical recipe's 1.3%, about half as much.
- More liquid than 81% of recipes: 83% of the flour weight against the typical recipe's 71%.
Ingredients (5)
- 2 1/4 cups bread flour (plus more for the work surface)≈ 286 g
- 3/4 cup whole-wheat flour≈ 94 g
- 1 1/4 teaspoons table salt≈ 8 g
- 1/2 teaspoon instant or other active dry yeast≈ 1.6 g
- 1 1/3 cups cool (55 to 65°F | 13° to 18°C) water≈ 316 g
flour 380 gbatter 705 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 share25% · 3rd percentile · median 80%
- Liquid83% · 81st percentile · median 71%
- Sweetener0% · 13th percentile · median 3.4%
- Fat0% · 16th percentile · median 4.9%
- Salt2% · 63rd percentile · median 1.9%
- Yeast0.4% · 11th percentile · median 1.3%
Oven
- Temperature
- 475°F / 245°C
- median 375°F
- Time
- 30 minutes
- median 35 minutes
Keep exploring
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