Wholegrain Bread course, from Emma Schacke,

[Sussan Estela Olaya]

Hi Natalya.

Regarding your first question about using sorghum in the recipe, I’ve forwarded your observation to the content team for review, and I’ll get back to you as soon as I have an update.

As for the mold sizes, the chef mentions in the spelt bread recipe that “you can use whichever mold you prefer,” but she also specifies the weight of dough per mold. With that information, we can estimate the approximate size of each mold.

To estimate the size of rectangular molds based on the dough weight, we typically consider the average density of bread, which ranges between 0.8 and 1 g/cm³, depending on the type of bread (whole grain or seeded breads tend to be denser). We’ll use this range to give you an idea.

Spelt Bread (1000 g of dough per mold):

Assuming a density of 0.9 g/cm³, the mold volume would be:

1000 g / 0.9 g/cm³ = 1111 cm³

Suggested or approximate dimensions:

25 cm (length) x 10 cm (width) x 4.5 cm (height),

or 22 cm (length) x 14 cm (width) x 4.3 cm (height).

Rugbrød (550 g of dough per mold):

Assuming a higher density, around 1.0 g/cm³ (rugbrød is quite dense):

550 g / 1.0 g/cm³ = 550 cm³

Suggested or approximate dimensions:

20 cm x 8 cm x 3.5 cm or 18 cm x 9 cm x 3.4 cm

I hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Hi Natalya.

The content team informed me that, due to an unintentional error, sorghum was added to the recipe, but the recipe book has already been updated and corrected.

Thank you for letting us know. I’ll stay attentive in case you have any other questions, and I’ll be happy to help you with anything you need.Best regards.

[Sol Damiani]

Hey there Natalya!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

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