Easy Half White Half Wheat Bread Recipe
Looking for an easy half white, half wheat bread recipe? Check out this beginner-friendly recipe that makes two loaves!
Hello and welcome to Ironwild Fitness! I’m Chantal – a mom, certified personal trainer, nutrition coach, and the owner of this little corner of the internet.
I’m also the creator of the nutrition bundle designed to help you build healthy habits, master clean eating, and dial in on your mindset to achieve weight loss sustainably. It’s nice to “meet” you! 🙂
This blog chronicles my personal health journey, and that includes sharing recipes I’ve tested to improve my nutrition. When I shared a whole wheat sourdough bread recipe I developed a few years ago, I had no idea it would become one of the most popular articles on my blog and stay that way indefinitely!
In today’s article, I want to share an easy half wheat bread recipe I have been testing as I continue to build a repertoire of healthy recipes to cook for my family.
In the past, I’ve tried to cut out bread altogether. However, I’ve found that it’s nearly impossible when you have two growing children, French blood, and a lifelong affinity for carbs. 😉
I’ve tested whole wheat recipes before, but I find that they can sometimes come out really dense or chewy, and they don’t often leave a lot of room for error. (They just aren’t always beginner-friendly!)
So, my compromise for today’s recipe was to try half wheat and half white. The idea was to retain the spongy goodness of white bread while making it just a little healthier than straight white refined bread.
(Read all about the different types of carbohydrates and why complex carbs are healthier here!)
Anyhoo, I hope you like this easy half white half wheat bread recipe. Scroll down for the recipe after you read my must-have troubleshooting tips below!
Tips for the Best 50% Wheat Bread
Before we dive into the recipe, here are some important things I learned when I was testing out this recipe!
- Do not skimp on the butter! (Inside or out!) It’s what keeps this bread soft and fluffy.
- If you’re going to score your loaves, be sure to go deep! My scores were shallow, and the result was wonky tops. Next time, I’ll either skip scoring or go deeper (like a half-inch)!
- If you want to store this half white half wheat bread, cool it completely and then put it in an airtight bag in the freezer. When you want to use it, open the bag and let it sit out at room temperature for an hour or more before serving.
- Using a dark metal pan will result in a darker, crustier loaf. I tested it…see below!
*This recipe is adapted from Brown Eyed Baker.
As you can see from this photo, I need to test NOT scoring the loaves. (Or scoring much deeper.) The loaves themselves didn’t turn out all that pretty because they split on top, but the texture and flavor were still great!
How to Store This Half Wheat Bread + Other Options
This bread will be fine at room temperature for 1-2 days but is best eaten within that time frame. Keep it in a bread box or Ziploc bag to keep it from getting too dry.
If you’re planning on making these ahead of time or want your loaves to keep longer, be sure to cool them completely before putting them in an airtight container. They will freeze well for up to a month!
This bread is not only a healthier alternative to plain white bread, but it’s also versatile! You can try adding a tablespoon or two of honey when mixing up the water and yeast to sweeten it up. You can also sprinkle it with nuts, oats, or a variety of spices, cheeses, and herbs to mix it up. Get creative with it!
Easy Half White Half Wheat Bread Recipe
Easy Half White Half Wheat Bread Recipe
Equipment
- 1 extra large bowl or large capacity mixer
- 2 standard bread pans
- 1 pastry brush for butter
Ingredients
- 4.5 tsp instant dry yeast
- 3/4 cup warm water to activate yeast
- 2 2/3 cups water separate
- 1/4 cup granulated white sugar
- 1 tbsp fine sea salt
- 3 tbsp room temperature butter, cubed
- 4.5 cups whole wheat flour
- 4.5 cups unbleached white flour
- 3 tbsp butter for brushing
Instructions
- In a large bowl or mixer, dissolve the yeast into 3/4 cup of warm water. Stir for several minutes, or until all of the yeast is dissolved.
- Add the remaining water (2 2/3 cups) before stirring in the salt, sugar, cubed butter, and the first 4.5 cups of flour. Mix well before adding the remaining flour. (Switch to the dough hook if you are using a stand mixer.)
- Mix until the dough is no longer sticky and a ball of dough forms, clearing the sides of the bowl. Sprinkle on a bit more flour as needed if the dough is too sticky.
- Place the dough in a greased bowl and cover lightly. Leave it to rise in a warm place for 45-60 minutes.
- Lightly flour a clean surface before turning the dough out to knead gently, removing any air pockets. Next, divide the large ball of dough into two equal parts (I used a bench scraper and food scale).
- Gently shape each ball of dough into large rectangles, pinching the seams underneath for a tight, smooth top. Place each rectangle in a lightly greased bread pan (I used two 9×5 bread pans).
- Cover the loaves loosely and let them rise for an additional 30 minutes.
- Ensure that you adjust your oven racks to leave space for tall loaves and preheat the oven to 400 degrees. *Optional – use a bread lame or sharp knife to score loaves.
- Using a pastry brush, cover each loaf with melted butter. Bake the loaves for 30-35 minutes, rotating about halfway through. Your loaves are done when they are lightly brown on top.
- Remove your loaves from the oven and brush with more melted butter as they cool. Let stand for approximately 10 minutes before removing the loaves from their pans. Cool on a cooling rack from an additional 10 minutes before serving.
Notes
I hope you enjoy this recipe. If you give it a try, let me know how it turned out by leaving a comment below!
Until next time,
Chantal from Ironwild Fitness
