Whole Wheat Bread Lab116 recipes
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Pão Integral Recheado de Patê de Salmão

Original in Portuguese

receitasdecomida.com.br · 2016

Against 116 whole wheat bread recipes

Less liquid than 87% of recipes and no sweetener, unlike 75%.

How Portuguese whole wheat bread recipes differ from English ones →

Get the method at receitasdecomida.com.br →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 116 whole wheat bread recipes, per 100 g of flour.

  • Less liquid than 87% of recipes: 59% of the flour weight against the typical recipe's 71%.
  • 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).
  • Less whole wheat share than 75% of recipes: 50% of the flour weight against the typical recipe's 80%.
Whole wheat share: 50%, 23rd percentileLiquid: 59%, 13th percentileSweetener: 0%, 13th percentileFat: 0%, 16th percentileSalt: 2%, 63rd percentileYeast: 0.8%, 32nd percentileWhole wheatshareLiquidSweetenerFatSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 colher (chá) de fermento biológico seco (2,5g)2.5 g
  • 1 xícara (chá) de farinha de trigo (150g)150 g
  • 1 xícara (chá) de farinha de trigo integral fina (150g)150 g
  • 1 colher (chá) de sal≈ 6 g
  • ¾ xícara (chá) de água morna (180ml)≈ 178 g
  • 1 colher (sopa) de alecrim fresco picado≈ 15 g
  • 1 clara + 1 colher (sopa) de água≈ 33 g
  • 2 embalagens de Patê de Salmão Gomes da Costan/a

Toppings and extras

Listed, but not counted in the percentages below.

  • cerca de 1 colher (sopa) de óleo para untarn/a

flour 300 gbatter 534 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 share50% · 23rd percentile
  • Liquid59% · 13th percentile
  • Sweetener0% · 13th percentile
  • Fat0% · 16th percentile
  • Salt2% · 63rd percentile
  • Yeast0.8% · 32nd percentile

Oven

Temperature
350°F / 175°C
median 375°F
Time
40 minutes
median 35 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: whole wheat share, liquid, sweetener, fat, salt, yeast.

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