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Easy Homemade Half Whole Wheat Bread

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!

loaf of half whole wheat bread with four slices of bread next to it

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:

two images showing the steps to make homemade half whole wheat bread
two images showing the steps to make homemade half whole wheat bread
two images showing the steps to make easy homemade half whole wheat bread
two images showing the steps to make half whole wheat bread
two images showing the steps to make half whole wheat bread
two images showing the steps to make half whole wheat bread
two images showing the steps to make half whole wheat bread
two images showing the steps to make half whole wheat bread

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!).
    • Rise times given are just guidelines and can vary based on the environment in which the bread is rising (e.g. if your house is cooler, it may take longer than in a warmer house). Always go by the look of the dough rather than the time.
  • 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!
  • You can use either a 9×5-inch or an 8½x4½-inch loaf pan. The 9×5-inch pan will give you a wider, less-tall loaf, while the 8½x4½-inch pan will give you a slightly narrower and taller loaf.
  • 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

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!
4.67 from 15 votes
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 35 minutes
Rise Time: 2 hours 40 minutes
Total Time: 3 hours 25 minutes
Servings: 16 slices
Estimated Calories: 93

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
  • cups all-purpose flour
  • 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. Place the dough, seam side down, into the pan.
    You can use either a 9×5-inch or an 8½x4½-inch bread pan. The 9×5-inch pan will give you a wider, less-tall loaf, while the 8½x4½-inch pan will give you a slightly narrower and taller loaf.
  • 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

  • Rise times given are just guidelines and can vary based on the environment in which the bread is rising (e.g. if your house is cooler, it may take longer than in a warmer house). Always go by the look of the dough rather than the time.
  • 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.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!

This post was updated on 2/2/21 with just a minor change to the recipe instructions for clarification purposes.

Recipe Rating




Peggy

Tuesday 30th of April 2024

Total 5 star recipe. I love to bake bread. BEST bread recipe I have tried with whole wheat flour. Texture..check.... taste...check...,easy....check ...... perfect!

Michelle

Tuesday 30th of April 2024

Thank you, Peggy...I'm so happy you enjoyed it, and I appreciate you taking the time to comment and rate the recipe!!

Barb

Wednesday 10th of April 2024

Dough cycle!

Barb

Wednesday 10th of April 2024

If using the door cycle on your machine at what point do I pick up the recipe?

Michelle

Wednesday 10th of April 2024

Hi, Barb! Once the dough cycle on your bread machine is complete, you would proceed with the recipe by shaping the loaf and following the rest of the steps from there. Let me know how it goes!

Jean

Tuesday 19th of March 2024

This my very favorite bread recipe and it turns out perfect every time. I use my bread machine to make the dough and proof it and bake it in the oven. Yum Yum! My question is - I have been thinking about getting a 3 pound loaf bread machine and would like to know how to increase this recipe to make 2 one and a half pound loafs to proof and finish off in my oven. Thank you for the original recipe and if possible with an increase in the recipe.

Jean

Tuesday 2nd of April 2024

@Michelle, thank you for your response to my question. I did buy a 3 lb bread machine. But find very few recipes for a 3 lb dough. I usually just make the dough in my old machine and proof and bake it in the oven since my oven has a proof mode. (cuts down on time and gas). Thanks again, Jean

Michelle

Friday 22nd of March 2024

Thank you, Jean! So happy to hear that this is your favorite bread recipe! As far as increasing the recipe, I have found that you can't always just double the ingredients in a yeast bread recipe and expect the same results. For that reason, any time I have made 2 loaves, I have just made the dough for each one separately. You could always try doubling the recipe to see if it works out for you, but I will need to do more research and testing to get you a better answer to your question!

Judi

Thursday 16th of November 2023

I have tried so many recipes for a good loaf of bread. This one is just perfect! The recipe is easy to follow. The best bread I have ever baked! Thank you so much for this recipe!

Michelle

Thursday 16th of November 2023

Thank you, Judi! So happy you love the bread, and I appreciate you taking the time to comment and rate the recipe!