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Pão integral de Aveia e Castanha-do-Pará Sem Ovo e Sem Lactose

Original in Portuguese

Receitas Nestlé · receitasnestle.com.br · 2022 · 12

Against 116 whole wheat bread recipes

More fat than 98% of recipes and more yeast than 95%.

How Portuguese whole wheat bread recipes differ from English ones →

Get the method at receitasnestle.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.

  • More fat than 98% of recipes: 18% of the flour weight against the typical recipe's 4.9%, about 3.5 times as much.
  • More yeast than 95% of recipes: 2.6% of the flour weight against the typical recipe's 1.3%, about twice as much.
  • Whole wheat share in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
  • Less liquid than 77% of recipes: 62% of the flour weight against the typical recipe's 71%.
Whole wheat share: 100%, 78th percentileLiquid: 62%, 22nd percentileSweetener: 7.2%, 68th percentileFat: 18%, 99th percentileSalt: 1.6%, 25th percentileYeast: 2.6%, 96th percentileWhole wheatshareLiquidSweetenerFatSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 3 xícaras (chá) de farinha de trigo integral≈ 384 g
  • 1 xícara (chá) de Aveia Flocos NESTLÉ®≈ 237 g
  • 2 colheres (sopa) de açúcar demerara≈ 28 g
  • 1 colher (chá) de sal≈ 6 g
  • 2 colheres (sopa) de linhaça dourada≈ 30 g
  • 1 colher (sopa) de vinagre de maçã≈ 8 g
  • 5 colheres (sopa) de azeite≈ 68 g
  • 1 envelope de fermento biológico em pó (10 g)10 g
  • 1 xícara (chá) de água morna≈ 237 g
  • meia xícara (chá) de castanha-do-pará triturada≈ 119 g
  • meia xícara (chá) de semente de girassol (opcional)≈ 119 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 colheres (sopa) de Aveia Flocos NESTLÉ® para decorar≈ 30 g

flour 384 gbatter 1244 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 share100% · 78th percentile
  • Liquid62% · 22nd percentile
  • Sweetener7.2% · 68th percentile
  • Fat18% · 99th percentile
  • Salt1.6% · 25th percentile
  • Yeast2.6% · 96th percentile

Oven

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

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