Pão integral sem açúcar

Original in Portuguese

Ana Luiza Timm · receiteria.com.br · 2026 · 800 gramas

Against 116 whole wheat bread recipes

More liquid than 95% 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.

More liquid than 95% of recipes: 95% 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).
Less salt than 85% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
No fat at all, where 67% of recipes use some (most of those 4.8 to 9.7% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 e 1/2 de xícara de chá de farinha de trigo integral (300 gramas)300 g
3/4 de xícara de chá de água (200 ml)≈ 178 g
1/3 de pacote de fermento biológico seco instantâneo (3 gramas)3 g
1 e 2/3 de xícara de chá de farinha de trigo integral (mesma utilizada na pré-fermentação) (200 gramas)200 g
1 colher de chá cheia de sal (6 gramas)6 g
1/2 xícara de chá de água morna (usar aos poucos) (120 ml)≈ 119 g
3/4 de xícara de chá de água fervente (para assar) (200 ml)≈ 178 g

flour 500 gbatter 983 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 116 recipes. Shaded: the middle half. Tick: the median.

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