How to Make Whole Wheat Bread
Lindsay D. Mattison · tasteofhome.com · 2019
Against 116 whole wheat bread recipes
More fat than 96% of recipes and less whole wheat share than 83%.
How it compares
Against the typical loaf: the median of 116 whole wheat bread recipes, per 100 g of flour.
- More fat than 96% of recipes: 16% of the flour weight against the typical recipe's 4.9%, about 3 times as much.
- Less whole wheat share than 83% of recipes: 37% of the flour weight against the typical recipe's 80%, about half as much.
- More sweetener than 78% of recipes: 13% of the flour weight against the typical recipe's 3.4%, about 4 times as much.
Ingredients (8)
- 1 package (1/4 ounce) active dry yeast≈ 7 g
- 3 cups warm water (100° to 110°), divided≈ 711 g
- 3/4 cup canola oil≈ 164 g
- 1/4 cup sugar≈ 50 g
- 1/4 cup molasses≈ 85 g
- 1 tablespoon salt≈ 18 g
- 5 to 5-1/2 cups all-purpose flour≈ 656 g
- 3 cups whole wheat flour≈ 384 g
flour 1040 gbatter 2075 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 share37% · 16th percentile · median 80%
- Liquid68% · 40th percentile · median 71%
- Sweetener13% · 79th percentile · median 3.4%
- Fat16% · 97th percentile · median 4.9%
- Salt1.7% · 34th percentile · median 1.9%
- Yeast0.7% · 25th percentile · median 1.3%
Oven
- Temperature
- not stated
- median 375°F
- Time
- not stated
- median 35 minutes
Keep exploring
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