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A loaf of Half Whole Wheat Bread sliced on a wooden cutting board.
Print Recipe

Homemade Half Whole Wheat Bread

Easy to make and perfect for sandwiches or toast.
Prep Time15 minutes
Rising Time2 hours
Total Time2 hours 15 minutes
Course: Bread
Keyword: Bread
Servings: 12 slices

Equipment

  • Stand Mixer with dough hook

Ingredients

  • 1¾ cups warm water, about 115℉
  • 2 tsp dry active yeast
  • 2 Tbsp honey
  • 270 grams whole wheat flour (2 cups)
  • 180 grams all-purpose flour (1½ cups)
  • 4 Tbsp vegetable oil
  • ½ tsp sea salt

Instructions

  • In the bowl of a stand mixer, gently stir together water, yeast and honey.
  • Let sit 5 minutes or until yeast has bloomed. Mixture should be foamy.
  • Using dough hook and lowest speed on mixer, add half the whole wheat flour and half the all purpose flour, along with the oil and salt.
  • Mix completely, adding the remaining flour slowly to the bowl.
  • Knead for 8-10 minutes on speed number 2.
  • Grease a large bowl and place kneaded dough in the bowl, turning to coat.
  • Cover and allow to rise in a warm spot for 1-2 hours, until doubled in size.
  • Once the dough has doubled in size, punch it down and fold it over on itself three to four times.
  • Divide dough evenly into two pieces.
  • shape each half of the dough into a log and place in greased 9-inch bread pans.
  • Cover and let rise 45 minutes or until dough has risen over edges of the pans.
  • Preheat oven to 350℉.
  • Bake bread for 30-35 minutes or until golden on top and internally reaches 190℉.
  • Remove from pan immediately and allow to cool on wire racks at least 15-20 minutes before slicing.
  • Store in air-tight container.