Pão de forma integral
Original in Portuguese
Jaqueline Souza · receiteria.com.br · 2024 · 12 fatias
Against 116 whole wheat bread recipes
More fat than 82% of recipes and more yeast than 83%.
How Portuguese 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.
- More fat than 82% of recipes: 9.7% of the flour weight against the typical recipe's 4.9%, about twice as much.
- More yeast than 83% of recipes: 1.9% of the flour weight against the typical recipe's 1.3%.
- Whole wheat share in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
Ingredients (6)
- 3 xícaras de chá de farinha de trigo integral (420 gramas)420 g
- 1 e 1/3 de xícara de chá de água (320 ml)≈ 321 g
- 2 colheres de chá de fermento biológico seco (8 gramas)8 g
- 2 colheres de sopa de açúcar mascavo (40 gramas)40 g
- 1 e 1/2 colher de chá de sal (7 gramas)7 g
- 3 colheres de sopa de óleo vegetal (45 ml)≈ 41 g
flour 420 gbatter 836 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 · median 80%
- Liquid76% · 63rd percentile · median 71%
- Sweetener9.5% · 71st percentile · median 3.4%
- Fat9.7% · 83rd percentile · median 4.9%
- Salt1.7% · 34th percentile · median 1.9%
- Yeast1.9% · 85th percentile · median 1.3%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 35 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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