Whole wheat bread over time
95 of the 116 recipes carry a publication date, from 2007 to 2026. Below: how many pages each year, whether the typical loaf changed between the oldest and newest, and the oldest and newest pages themselves.
A date here is the one the page gives for itself: when it was published, or last updated. Sites often refresh an old recipe and its date together, so read these as when the pages went up, not when the recipes were created.
Recipes per year
Dated pages by the year they give. Shading marks the periods compared below.
How the typical loaf changed
Between whole wheat bread pages dated before 2021 and those dated 2021 or later, the median whole wheat share rose from 64% to 100% of the flour weight. Liquid, sweetener, fat, salt and yeast show no clear change.
| Per 100 g flour | Before 202149 recipes | 2021 and later46 recipes |
|---|---|---|
| Whole wheat shareHigher | 64% | 100% |
| LiquidNo clear change | 70% | 70% |
| SweetenerNo clear change | 1.4% | 3.9% |
| FatNo clear change | 3.9% | 5.5% |
| SaltNo clear change | 1.8% | 2% |
| YeastNo clear change | 1.2% | 1.3% |
Each cell is the median baker's percentage in that period: grams of the ingredient per 100 g of flour. Higher and lower compare the newest period with the oldest, only where the change is clear (see how below). Periods are cut at year boundaries so each holds about the same number of recipes.
Oldest and newest pages
Oldest dates
Jan 1, 2007
Hausgemachtes Vollkornbrot · bettybossi.chJan 1, 2007
Pain complet maison · bettybossi.chApr 17, 2007
Einfaches Vollkornbrot · gutekueche.atDec 4, 2007
Pain complet tres moelleux · ptitchef.comFeb 20, 2008
Pain complet au yaourt · ptitchef.com
Newest dates
Apr 5, 2026
Pão integral sem açúcar · receiteria.com.brJan 17, 2026
Pão integral com aveia · receiteria.com.brSep 23, 2025
Pão de forma integral caseiro · receiteria.com.brSep 20, 2025
100% Whole Wheat Sandwich Bread · themediterraneandish.comMay 28, 2025
No Knead Whole Wheat Bread · houseofnasheats.com
How the dates are read
Each date is the publication date in the recipe page's own structured data. 8 of the 116 recipes have none, or one without a year (such as “December 3”), and are left out.
13 more carry a date their site gave to many pages at once, which marks a site move or redesign rather than a publication: 2018-01-01 on tasteofhome.com (222 pages across Recipe Lab, 7 of them here), 2016-11-20 on foodnetwork.com (14 pages across Recipe Lab, 2 of them here) and 2006-10-23 on marmiton.org (74 pages across Recipe Lab, 2 of them here), and 2 more like it. They are left out too.
A change counts as clear when the newest period's median differs from the oldest period's by at least a tenth and a rank test puts the gap at 2.5 standard errors or more. For the share of recipes using an ingredient, the bar is 3 standard errors and 8 percentage points. Every ingredient is tested, so a lower bar would flag chance differences on most pages.
2026 is still in progress, so its bar is short for a reason that has nothing to do with baking.