This Easy Homemade Half Whole Wheat Bread recipe gives you a soft yet sturdy loaf of delicious bread that’s easy to slice and is perfect for sandwiches and toast!
Want to make some fabulous homemade sandwich bread? This super simple 50/50 white and wheat bread hybrid is my go-to recipe. It turns out awesome every time!
I love baking homemade bread – not only because it’s so delicious, satisfying, and makes the house smell amazing – but also because I often wonder what’s lurking in that sliced bread we get at the grocery store.
I mean, when I make homemade bread, it lasts about 2 to 3 days – tops – before it gets stale and/or starts to get – you know – fuzzy. Yet that store-bought sliced bread can last for a few weeks without a problem. Hmm…
Besides all that, I also really, really, really want to love all those 100% whole wheat, whole grain, sprouted, no-white-flour-in-sight breads that are supposed to be so much better for you. They’re just not my thing, though.
But I still haven’t found what I’m looking for (U2!) in a recipe for white sandwich bread. The loaves are either too dense, so soft and fluffy that they smoosh when you slice them, or they get too crumbly when toasted.
Well, move over, white bread, because this half-and-half bread is the answer! The texture is perfect (sturdy yet soft), and it slices beautifully (even thin slices)!
And the flavor? Outstanding! It’s ever-so-slightly sweet from the honey and light brown sugar, and you get some of that whole wheat goodness without it being too wheat-y.
It’s the perfect wheat bread for white bread lovers like me!
Oh, and by the way, I can’t remember where exactly I got this recipe (it’s been a couple of years, and I didn’t write it down). So if anyone knows where it came from, please let me know so that I can give proper credit. Thanks!
Ingredients you need:
- Water
- Milk
- Vegetable oil
- Honey
- Light brown sugar
- Salt
- All-purpose flour
- Whole wheat flour
- Rapid rise / instant yeast
- Cooking spray
Here’s a look at how to make it:
Tips & Tidbits:
- This recipe uses rapid-rise yeast (also called instant yeast or quick-acting yeast), which allows you to just add it to all of the other ingredients.
- If you want to use active dry yeast instead, you will need to reactivate it first. Change the temperature of the water to 110°F and add the yeast. Let it sit for 5 minutes, and then proceed with the recipe.
- Let the dough rise in a warm place (ideally 75° to 85°F) that is away from drafts. Also, keep it away from your pets (it can make them really sick if they eat it!).
- No stand mixer? Do it the old-fashioned way and knead the dough by hand until it is smooth and elastic, about 10 to 15 minutes. Your arm muscles with thank you!
- If you have a bread machine, you can also use that to make the dough. Place all of the ingredients in the bread machine in the order listed and use the “dough” cycle. Once complete, remove the dough from the bread machine and proceed with the recipe.
- I have also successfully run a complete basic bread cycle with this dough in my bread machine, baking and all, and it turned out great!
- This bread freezes beautifully. To freeze a whole loaf, wrap it tightly in plastic wrap and then wrap it in aluminum foil. To freeze slices, wrap each slice individually in plastic wrap and then place the wrapped slices in a freezer bag. When well-wrapped, it should last up to six months.
If you’re a beginner bread baker, this is a great recipe to start with!
I hope you try this recipe for Easy Homemade Half Whole Wheat Bread and love it as much as I do. Thanks for visiting today!
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Easy Homemade Half Whole Wheat Bread
Ingredients
- 1 cup warm water (120°F)
- 1 tablespoon milk
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 1½ cups all-purpose flour
- 1½ cups whole wheat flour
- 1 (¼-ounce) packet rapid-rise yeast (also called instant yeast or quick-acting yeast), or 2¼ teaspoons if you have a jar of yeast
- cooking spray
Instructions
- In the order listed, place all of the ingredients (except the cooking spray) in the bowl of an electric stand mixer fitted with the dough hook.
- Using the lowest speed, stir until no more dry flour remains, about a minute. If needed, stop the mixer occasionally and scrape down the sides of the bowl.
- Increase the speed to medium and continue mixing until the dough is smooth and elastic, about 3 to 4 minutes. This will not be a very sticky dough. Note: I usually never need to add more flour or water to this dough. After the 3 to 4 minutes of kneading, if the dough is too dry and is not coming together, add water, a tablespoon at a time. If it is too wet and loose, add more flour, a tablespoon at a time.
- Lightly spray a large bowl with cooking spray. Shape the dough into a ball (just do this with your hands without any additional flour) and place it in the bowl. Spray the top lightly with cooking spray.
- Cover the bowl tightly with plastic wrap, and let it rise in a warm, draft-free place until doubled in size, about 1½ to 2 hours.
- Punch the dough down and turn it out onto a lightly floured surface. Using your fingers, shape the dough into a rectangle about 9×11 inches in size. Be sure to press out any air bubbles that you see in the dough.
- Tightly roll up the dough longways, and then pinch the seam together.
- Fold the short sides in onto the seam; pinch all of the seams together.
- Place the dough seam side down on your floured surface and, using your hands, gently shape the loaf by patting in all of the sides until it is a uniform shape and will fit in the pan.
- Spray a bread pan lightly with cooking spray (use a standard loaf pan, 9×5 inches). Place the dough, seam side down, into the pan.
- Cover the pan loosely with plastic wrap (you want the dough to be able to rise above the top of the pan), and let it rise in a warm, draft-free place until the dough has risen to 1 inch (no more) above the top of the pan, about 30 to 40 minutes.
- While the dough is rising, preheat the oven to 350°F.
- Carefully remove the plastic wrap from the dough. Bake for 30 to 35 minutes or until cooked through. The loaf should have a hollow sound when you thump the bottom of it (be careful when doing this…that bread is hot!). If you'd rather check the internal temperature, it should be 190° to 210°F at the center of the loaf.
- Immediately remove the bread from the pan, place on a wire rack, and allow to cool completely.
Notes
- No stand mixer? Knead the dough by hand until it is smooth and elastic, about 10 to 15 minutes.
- You can also use a bread machine to make the dough. Place all of the ingredients in the pan in the order listed and use the “dough” cycle. Once complete, remove from the machine and proceed with the recipe.
- If you want to use active dry yeast instead of rapid-rise yeast, you will need to reactivate it first. Change the temperature of the water to 110°F and add the yeast. Let it sit for 5 minutes, and then proceed with the recipe.
This post was updated on 2/2/21 with just a minor change to the recipe instructions for clarification purposes.
Roxanne Turpin
I’m interested in why the 1 T of milk?
Michelle
Hey, Roxanne! To be completely honest with you…because it was in the original recipe, the recipe worked and I really liked it, and so I kept it in there! Seriously, though, in general, milk might be added to a bread recipe to help create a softer, more tender crumb, to help with browning, or just for flavor, but it’s usually a larger quantity. I’m not sure if, in this case, just a tablespoon really makes much of a difference. I might try it some time with all water and see if it turns out differently!
Terry L Novack
I am new to bread making. It was a long process getting to this point. Ordering and waiting for my bulk organic hard white wheat, my Mockmill grain grinder and my mixer with dough hook to show up. Finally I was ready. Tried an all wheat loaf and like you did not like it. Yours was only my second recipe and I LOVE IT. Had to put the dough into a warm oven to get it to rise. My house is on the cool side (66°) and it worked. I am going to make it again right now. I will never buy store bought bread again if I can help it. No comparison.
Michelle
Thank you so much, Terry! I am absolutely thrilled that you love the bread…and that you’re going to make it again (there’s no better compliment than that)! Take care and keep on baking!
whitney goodridge
Hi, can I omit the honey?
Michelle
Hi, Whitney! Although I have never actually tried it, I would say yes, you can omit the honey (either entirely or you could substitute it with additional brown sugar). Let me know how it goes!
Monika
I have been making bread for several years now. This recipe is now my recent favorite!! It turned out so well. What flavors!! And not too messy. I made it with my hand. No machines at all.
I generally powder flaxseeds and add to my bread – and I did that in this as well. And I used Himalayan Pink salt – which is the salt that I generally use.
Thank you! Now I have this recipe on my fridge 🙂
Michelle
Thank you, Monika! I’m so glad that you enjoyed the bread and that it’s now one of your favorites too. The flaxseeds and pink salt sound like yummy additions. And I love that you have put the recipe on your fridge!
Ava Walsh
Made your recipe today. Excellent! Heat dryer up then let it rise in it. Just perfect. Will make it again in a few days.
Many Thanks!
AVA
Michelle
Hi, Ava! I’m so happy that you enjoyed the bread! What a cool trick about letting your bread rise in the dryer…never heard of that before…cool idea. Thanks for sharing!
OSH
Hi not sure about the size of the pan… did I miss it? thanks.
Michelle
I use a standard loaf pan, 9×5 inches.
Melissa Lopez
I love the taste and texture of this bread. The problem I am having (most likely due to baker error) is the folding method above leaves a dent in the middle after baking. If I fold it any other way, I get holes in the loaf. Please help! Otherwise, a perfect recipe.
Michelle
Hey, Melissa! So glad to hear that you like the bread! I am not sure exactly what you mean by a dent in the middle. Do you mean that there is a dent in the top of the loaf? Or do you mean there is some kind of hole in the middle of the loaf itself? Does it come out of the oven this way or does it happen after the bread has cooled? If you could please give me a little more info, I am hoping I will be able to help you better. Thanks!
whitney goodridge
Hi, can I omit the honey?
Michelle
Hi, Whitney! Although I have never actually tried it, I would say yes, you can omit the honey (either entirely or you could substitute it with additional brown sugar). Let me know how it goes!
Michelle
Hi again, Melissa! I didn’t hear back from you, but I did a little research and here is some info that I hope helps you out. Large holes in bread are caused by carbon dioxide bubbles trapped in the dough. This issue can usually be solved when shaping the loaf by making sure that you press out any air bubbles that are in the dough before rolling it up (I have updated the recipe to make that more clear). I do this with my hands when I make the rectangle, or you could use a rolling pin. You could also punch down the dough before removing it from the bowl or give it a quick knead with your hands before making the rectangle. There are also other possible causes of large holes (such as the dough has risen too fast, unevenly, or not long enough), but hopefully these suggestions will make your next loaf a total success. Please come back and let me know!
Usha
I baked this bread today. It turned out awesome, excellent texture and taste. I too had the same issue of dent in the middle of the loaf after second proofing. I realised that after folding, when we pat at the sides to get to the size of the tin, the sides rises leaving a dent at the center of the loaf. Need to be careful with folding and patting.
Kris
Can you use bread flour in place of all purpose flour?
Michelle
Hi, Kris! Yes, you can.
Maryam Amjad
Thanks, Michelle! Our loaf came out perfect.
How should it be stored for 2 to 3 days? In aluminium foil or plastic wrap? In the refrigerator or at room temperature?
Michelle
Thanks, Maryam! I’m so happy your bread was a success! When it comes to fresh homemade bread, I am a big fan of freezing what you don’t plan to eat on the day you bake it (I think it’s the best way to keep it longer and preserve that freshness at the same time). If you don’t want to freeze it, I would put it in a plastic food storage bag or a clean paper bag and keep it at room temperature for 2 to 3 days max (I also keep the heel of the bread to cover up the cut side so that it doesn’t dry out as quickly). You could use plastic wrap or foil, but keep in mind that, if you wrap it too tightly, this can sometimes cause too much moisture to develop, which could cause your bread to spoil more quickly. I don’t recommend putting bread in the refrigerator, as it can dry it out. Hope that helps!