Half Whole Wheat Bread Recipe for Soft, Healthy Loaves

Baking bread at home is one of life’s simple pleasures, and making a half whole wheat bread is a fantastic way to enjoy the hearty flavors and nutritional benefits of whole grains without sacrificing the soft texture of white bread.

This recipe blends whole wheat flour with all-purpose flour to create a loaf that’s both wholesome and tender. Perfect for sandwiches, toast, or just enjoying with a pat of butter, half whole wheat bread strikes a delightful balance between health and taste.

Whether you’re a beginner baker or a seasoned pro, this recipe is approachable and rewarding. You’ll love the warm aroma filling your kitchen and the satisfaction of slicing into a fresh loaf made with your own hands.

Plus, by controlling the ingredients, you know exactly what’s going into your bread—no preservatives or additives, just pure goodness.

Why You’ll Love This Recipe

This half whole wheat bread recipe combines the best of both worlds: the nutty, fiber-rich qualities of whole wheat and the light, airy crumb of white bread. Here’s why it stands out:

• Balanced Nutrition: Whole wheat flour provides essential fiber and nutrients, while white flour keeps the texture soft and easy to slice.
• Simple Ingredients: Using common pantry staples, you can whip this bread up in no time without needing special flours or additives.
• Versatile Use: This bread is perfect for everything from hearty sandwiches to breakfast toast with jam.
• Great for Beginners: The recipe is straightforward with clear steps, ideal for those new to bread baking.

Ingredients

• 2 cups whole wheat flour
• 2 cups all-purpose flour
• 1 ¼ cups warm water (about 110°F / 43°C)
• 2 ¼ tsp active dry yeast (1 packet)
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil or melted butter
• 1 ½ tsp salt

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or dough whisk
• Stand mixer with dough hook (optional)
• Loaf pan (8.5 x 4.5 inches recommended)
• Kitchen towel or plastic wrap
• Cooling rack
• Oven

Instructions

1. Activate the yeast: In a small bowl, combine the warm water and honey. Sprinkle the yeast over the top and stir gently. Let it sit for 5-10 minutes until foamy. This indicates your yeast is active and ready.
2. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, and salt until evenly combined.
3. Combine wet and dry: Add the yeast mixture and olive oil to the flour mixture. Stir with a wooden spoon or dough whisk until the dough begins to come together.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium speed for about 6-7 minutes.
5. First rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours or until doubled in size.
6. Shape the loaf: Punch down the dough gently to release air. Shape it into a loaf and place it into the greased loaf pan.
7. Second rise: Cover the pan loosely and let the dough rise again for 45-60 minutes, until it has risen just above the edge of the pan.
8. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
9. Cool: Remove the bread from the pan and transfer it to a cooling rack. Let it cool completely before slicing to prevent a gummy texture.

Tips & Variations

“For an even softer crust, brush the top of the loaf with melted butter right after baking.”

• Flour Substitution: Try substituting part of the whole wheat flour with spelt or rye flour for a different flavor profile.
• Seeds & Nuts: Add ¼ cup of sunflower seeds, flaxseeds, or chopped walnuts to the dough for extra texture and nutrition.
• Sweetness Level: Adjust the honey or maple syrup to taste, or replace with molasses for a deeper, richer flavor.
• Gluten-Free Option: This recipe is not gluten-free, but you can explore gluten-free bread recipes like our Amazing Gluten Free Low Calorie Vegan Recipe Video Funny Moments for alternatives.
• Make It Vegan: Use maple syrup instead of honey and olive oil instead of butter to keep the recipe fully plant-based.

Nutrition Facts

Serving Suggestions

This versatile half whole wheat bread is ideal for a wide range of uses. Here are some delicious serving ideas:

• Use it for classic sandwiches, layering your favorite deli meats, cheeses, or veggies.
• Toast slices and spread with avocado, a sprinkle of salt, and chili flakes for a quick snack.
• Make French toast by dipping slices in a cinnamon-spiced batter and cooking on a griddle.
• Pair with hearty soups or stews like our Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide for a comforting meal.
• Create open-faced sandwiches topped with hummus and fresh veggies using ideas from our Veg Grilled Sandwich Recipes That Are Quick and Delicious collection.

Conclusion

Baking your own half whole wheat bread is a rewarding experience that fills your kitchen with irresistible aromas and gives you a delicious, wholesome loaf to enjoy. This recipe is perfect for anyone looking to add more whole grains to their diet without compromising on texture or flavor.

The blend of whole wheat and all-purpose flour creates a bread that’s soft enough for sandwiches, yet hearty enough to satisfy your nutritional needs.

With simple ingredients and easy-to-follow steps, you’ll be baking beautiful bread in no time. Plus, the opportunity to customize with seeds, nuts, or different sweeteners means you can make this recipe your own.

For more tasty and healthy recipes, be sure to check out our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping for convenient meals on the go, or explore our Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious for a flavorful twist on traditional dishes.

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