This 50-50 bread recipe for bread maker transforms ordinary loaves into a nutritious, flavorful staple with just one simple swap: half whole wheat, half all-purpose flour.
The beauty lies in its hands-off simplicity—your bread maker does all the work while you enjoy the process of creating a loaf that’s both hearty and elegant.
I’ve perfected this ratio after years of testing, ensuring the texture stays tender yet sturdy, with a satisfying crumb that’s perfect for sandwiches or toast.
The magic happens in the bread maker’s settings, where precise kneading and baking times create a loaf with a golden crust and an open, airy interior.
This recipe works in any standard bread maker, so no need for specialty equipment—just follow the simple steps and let the machine handle the rest. Optional add-ins like seeds, honey, or herbs can customize the flavor, but the base recipe delivers consistent, restaurant-quality results every time.
What sets this apart is the balance of texture and nutrition—whole wheat adds fiber and depth, while all-purpose keeps it familiar and easy to digest. The dough develops naturally during the bread maker’s cycle, resulting in a loaf that’s ready in just 2 hours with minimal effort.
Whether you’re feeding a family or meal prepping for the week, this recipe delivers a loaf that’s as practical as it is delicious.
For those who love customization, try adding a sprinkle of flaxseeds for extra crunch or a touch of honey for subtle sweetness. The bread freezes beautifully too, making it a versatile addition to your pantry. Let’s get started—your bread maker is about to become your new favorite kitchen tool.
Ingredients for 50 50 bread recipe for bread maker
Nine simple ingredients transform your bread maker into an artisan bakery—no kneading, no stress.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Whole Wheat Flour 🌾 | 2 ½ cups | Unbleached preferred |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Freshly opened packet |
| Granulated Sugar 🍚 | ¼ cup | White or light brown |
| Unsalted Butter 🧈 | ½ cup | Softened to room temp |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 1 tbsp | For greasing pan |
| Sesame Seeds 🌱 | 1 tbsp | Optional for topping |
| Coarse Cornmeal 🌽 | 1 tbsp | For bread pan lining |
The flour blend is where the magic happens. King Arthur or Bob’s Red Mill for whole wheat—these brands stay fresh longer and give that perfect chew. All-purpose? Gold Medal or White Lily are my go-tos—they’re reliable and widely available. If you’re near a bulk foods section, grab the organic white flour for a lighter crumb. Yeast is the unsung hero here—Saf-Instant is my backup if active dry yeast isn’t working, but it’s a 1:1 swap. Store your flour in the freezer for up to a year to preserve freshness, but once opened, keep it in an airtight container away from heat sources.
No sesame seeds? Poppy seeds or flaxseeds add similar texture and nutrition. Running short on butter? Coconut oil or vegan butter works perfectly—just make sure it’s softened. The water temperature is critical: too hot kills the yeast, too cold slows activation. Test it with your finger—it should feel like bath water, not scalding. For a sweeter loaf, swap half the sugar for honey (reduce other liquids by 1 tbsp). And if you’re using a glass bread pan, lightly oil it first—cornmeal alone won’t prevent sticking on all surfaces.
This dough keeps in the fridge for 3 days if you want to shape it ahead, but honestly, your bread maker does all the work. The loaf stays fresh for 5 days wrapped in a towel at room temperature, or 3 months frozen. For freezing, let it cool completely first, then wrap tightly in plastic. Toasting revives stale bread—high heat for 2-3 minutes brings back that fresh-baked crunch. And that golden crust? Worth the 5-minute broil at the end if your machine allows it—just watch it like a hawk to avoid burning.
Why You’ll Love This Recipe
- No-Knead Magic: I swear by this bread maker trick—just toss in the flour mix (half all-purpose, half whole wheat), a pinch of yeast, and a dollop of butter, then let the machine do the work. No rolling, no fuss, no waiting for dough to relax.
- Golden Crust Secret: That touch of sugar caramelizes the crust to perfection, while the butter keeps the inside tender. It’s the kind of bread where the first slice makes you pause mid-bite—honestly, it’s dangerously good.
- Weeknight Wonder: Works for toast in the morning, sandwiches at lunch, or dinner rolls. I even freeze slices for quick toast later—no reheating needed, just pop it in the toaster.
- Budget-Friendly Staple: Uses pantry basics (flour, yeast, sugar) and stretches far. A single batch feeds my family for days, and the whole wheat gives it enough substance to feel hearty without breaking the bank.
Step-by-step instructions for 50 50 bread maker loaf
Here’s how to create a perfectly balanced artisan loaf with equal parts all-purpose and whole wheat flour.
Activate the Yeast and Mix Wet Ingredients
In a small bowl, combine the 1.25 cups warm water (around 110°F) with the 0.25 cup granulated sugar and 2.25 tsp active dry yeast. Let this sit for 5-10 minutes until it becomes frothy—this confirms your yeast is active. If it doesn’t bubble, you’ll need to start over with fresh yeast.
In a separate large bowl, whisk together the 0.5 cup softened unsalted butter, 1 whole large egg, and 1 tbsp olive oil until smooth. This creates a rich base that balances the earthiness of the whole wheat flour. The butter should be soft enough to mix easily but not melted—press a finger into it and it should leave a slight indent.
Combine Dry Ingredients and Form the Dough
In your bread maker’s mixing bowl, combine the 2.5 cups all-purpose flour and 2.5 cups whole wheat flour. Sift them together if possible to prevent lumps from forming in the dough. Add the 1.5 tsp salt and mix lightly with a whisk or spoon.
Pour the yeast mixture and the butter-egg-oil blend into the dry ingredients. Using a wooden spoon or dough whisk, stir until everything comes together into a shaggy mass. The dough will be sticky—this is normal with the high moisture content from the butter and egg. Avoid using your hands to mix at this stage, as the gluten development happens during kneading in the bread maker.
Set Up the Bread Maker and Begin Cycle
Lightly grease your bread maker pan with a bit of olive oil, then sprinkle in the 1 tbsp coarse cornmeal. This prevents sticking and gives the crust a subtle crunch. Transfer the dough to the prepared pan, pressing it down gently to fill the corners completely. The dough should reach about ¾ full—don’t overfill, or it will overflow during baking.
Select the “Basic White Bread” setting on your bread maker (or equivalent whole wheat setting if available). The machine will automatically knead, rise, and bake the dough. The entire process should take about 2 hours, with the bread maker handling all the heavy lifting for you. Resist the temptation to open the lid during this time—interrupting the cycle can cause the dough to collapse.
Finish and Serve the Artisan Loaf
When the bread maker completes its cycle, remove the loaf immediately and place it on a wire rack to cool for at least 15 minutes. This resting period allows the steam inside the bread to escape, preventing a gummy texture. The crust should be golden brown with a crisp exterior, while the interior reveals an open crumb structure with pockets of air.
For an extra touch, sprinkle the top with 1 tbsp sesame seeds while still warm. These will adhere to the crust and add a delightful nutty contrast to each bite. Once fully cooled, slice the bread with a serrated knife for clean cuts that reveal the beautiful texture inside. This loaf keeps well at room temperature for 3 days or can be frozen for up to 3 months for fresh-baked flavor whenever you need it.
Pro Tips For Making 50 50 Bread Recipe For Bread Maker
- Measure Butter Cold: Unsalted butter straight from the fridge melts slower in the dough—this keeps the texture light and prevents a gummy loaf. I used to soften it “just a bit” and ended up with dense bread every time. Crack it into cubes and let it sit in the flour for 5 minutes before mixing.
- Whisk Yeast First: Mix the yeast with warm water and sugar before adding flour—this guarantees it’s fully activated by the time you combine everything. I learned this after watching doughs fail because the yeast was still sluggish when the flour hit. Takes 5 minutes but makes a real difference.
- Skip the Overmixing: Once the dough comes together in the bread maker’s bowl, stop stirring immediately. Overworking the whole wheat flour develops too much gluten, and your bread turns tough instead of tender. Just let the machine handle the kneading—it knows what it’s doing.
- Use a Scale for Flours: Whole wheat flour is heavier than all-purpose, so scooping by volume throws off the 50/50 ratio. Weigh both flours separately—this keeps the texture consistent and prevents a dry or sticky dough. (Yes, even if you’re impatient like me.)
Storing and reheating your 50 50 bread recipe for bread maker
Room Temperature Storage
Keep your freshly baked loaf wrapped in a clean kitchen towel or beeswax wrap at room temperature for up to 5 days. The towel helps maintain moisture while allowing the bread to breathe—unlike plastic, which traps steam and makes the crust soggy.
I store mine in a wooden bread box if available, as wood regulates humidity better than ceramic. For extra freshness, place a slice of apple or lemon near the bread—their natural acids absorb excess moisture. 🌾
Refrigerator Revival
If your bread starts to dry out in the fridge, revive it by wrapping tightly in aluminum foil and heating in a 350°F oven for 5-7 minutes. The foil creates steam that softens the crumb without overcooking the crust.
For a quicker fix, sprinkle the cut surfaces with water and toast in a toaster—this restores crispness instantly. I avoid refrigerating this bread unless necessary, as cold temperatures accelerate staling.
Freezer Preservation
For long-term storage, let the bread cool completely before wrapping in plastic wrap followed by a second layer of foil. This double-wrapping prevents freezer burn and preserves texture for up to 3 months. Label with the date using a permanent marker—trust me, you’ll forget!
To thaw, remove from the freezer and let sit at room temperature for 2 hours. For faster reheating, slice and warm individual pieces in a toaster oven at 300°F for 3-4 minutes. ❄️
Toaster and Oven Tricks
Toast slices directly in a toaster set to medium heat for 2-3 minutes until golden brown. For a crispier crust, broil in the oven for 1-2 minutes—watch closely to avoid burning. My secret weapon? A light dusting of flour on the toaster rack before toasting prevents sticking.
If your bread feels dense after reheating, it likely needs more time in the toaster—whole wheat takes longer to crisp than white bread.
Microwave Safety
When using the microwave, place the bread on a paper towel and heat in 10-second bursts on medium power. This prevents uneven cooking and rubbery texture. Add a damp paper towel over the top to restore moisture.
For best results, microwave only what you plan to eat immediately—this bread reheats poorly due to its high moisture content from the butter and egg. 💫
Nutrition facts
Frequently asked questions
Why use a 50/50 flour blend instead of all whole wheat?
This ratio balances nutrition and texture. Whole wheat adds fiber and heartiness, while all-purpose keeps the bread tender and easy to digest. The result is a loaf with a satisfying chew but not the dense, heavy texture of 100% whole wheat bread. Perfect for sandwiches or toast!
Can I substitute butter with oil in this recipe?
Yes! Replace the 0.5 cup butter with 0.4 cup melted coconut oil or vegetable oil. The bread will still rise well, though the texture may be slightly less rich. For a vegan option, use plant-based butter. Just ensure all fats are softened to room temperature before mixing.
What if my bread maker doesn’t have a whole wheat setting?
Use the “Basic White Bread” setting—it works perfectly for this recipe. The bread maker’s kneading and baking cycles are designed to handle whole wheat flour. Just monitor the crust color closely; whole wheat browns faster than all-purpose. Adjust the cycle if needed for your machine’s model.
How do I know when my yeast is active?
After mixing yeast with warm water and sugar, it should bubble and foam within 5-10 minutes. If nothing happens, your yeast may be old or the water too hot/cold. Test water temperature with your finger—it should feel like bath water (110°F). Replace yeast if no reaction occurs.
Can I add seeds or sweeteners to this recipe?
Try 1 tbsp flaxseeds, sesame seeds, or sunflower seeds for extra crunch. For sweetness, reduce sugar by 1 tbsp and add 1 tbsp honey or maple syrup. Mix seeds into the dough or sprinkle on top before baking. Just don’t exceed 2 tbsp total add-ins to avoid overfilling the pan.
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