The Perfect 50/50 Whole Wheat Bread (ABM)

The aroma still takes me back. My grandmother, a woman of simple pleasures and unwavering routines, baked bread every Sunday. The yeasty scent would drift through the house, a comforting invitation to gather in the kitchen. While her recipe was a closely guarded secret, this 50/50 whole wheat bread, made easy in a bread machine, comes incredibly close to that warm, nutty flavor and satisfyingly chewy texture that filled my childhood home with love. It’s a taste of home, automated for the modern baker.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 3 hours 25 minutes (approximate, depending on bread machine cycle)
• Total Time: 3 hours 35 minutes
• Servings: 10 (depending on slice thickness)
• Yield: 1 (2 lb) loaf
• Dietary Type: Vegetarian

Ingredients

• 1 – 1 1/8 cup water (start with the lesser amount)
• 2 eggs
• 6 tablespoons shortening
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 2 cups Gold Medal Better for Bread Wheat Blend Whole Wheat Flour (or standard whole wheat flour)
• 2 cups Gold Medal Better for Bread Flour (or standard bread flour)
• 2 1/2 teaspoons active dry yeast

Equipment Needed

• Bread Machine
• Measuring cups and spoons
• Cake rack

Instructions

1. Add all ingredients to your bread machine pan in the order listed above. Start with the lesser amount of water (1 cup). It’s always easier to add more liquid than to correct a too-wet dough.
2. Select the Whole Wheat cycle and the Medium Crust setting on your bread machine.
3. Press Start to begin the bread-making process.
4. Observe the dough closely during the kneading phase, which usually lasts for the first 5 to 10 minutes. This is crucial for achieving the right texture.
5. Adjust the hydration: If the dough appears dry, stiff, or the machine seems to be straining to knead it, carefully add more water, one tablespoon at a time. Allow the machine to fully incorporate each addition before adding more. The goal is to achieve a smooth, soft, and pliable dough ball that is slightly tacky to the touch. Avoid adding too much water at once, as this can result in a sticky, unmanageable dough.
6. Allow the bread machine to complete its entire baking cycle.
7. Once the baking cycle has finished, carefully remove the bread from the pan. Use oven mitts, as the pan will be hot.
8. Place the freshly baked loaf on a cake rack to cool completely. Allow it to cool for at least 1 hour before slicing. This prevents the bread from becoming gummy and allows the flavors to fully develop.
9. Slice and enjoy! Remember that the number of servings will depend on the thickness of each slice.

Expert Tips & Tricks

• Flour Power: The type of flour you use greatly impacts the final product. While this recipe calls for Gold Medal Better for Bread Wheat Blend and Bread Flour, other brands can be used. However, be aware that different flours absorb liquids differently, so you may need to adjust the amount of water accordingly.
• Yeast is Key: Ensure your yeast is fresh and active. Old yeast can result in a flat, dense loaf. If you’re unsure of your yeast’s viability, proof it by dissolving it in a small amount of warm water with a pinch of sugar. If it foams within 5-10 minutes, it’s good to go.
• Listen to Your Machine (and Your Dough!): Bread machines can vary slightly in their cycles and performance. Pay attention to the sound of your machine and the appearance of the dough. These are your best indicators of whether the dough is properly hydrated.
• The Windowpane Test: For the truly dedicated baker, perform the windowpane test. After the initial kneading, take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is well-developed. If it tears easily, it needs more kneading.
• Sweetness Adjustment: If you prefer a less sweet bread, reduce the amount of sugar slightly. However, remember that sugar also contributes to the bread’s browning and texture.
• Shortening Substitute: While shortening is used in this recipe to give the bread a tender crumb, you could substitute with softened butter or a neutral-tasting oil like canola oil.

Serving & Storage Suggestions

This 50/50 whole wheat bread is incredibly versatile. Enjoy it toasted with butter and jam for breakfast, use it for hearty sandwiches at lunchtime, or serve it alongside a comforting bowl of soup for dinner. It also makes excellent croutons or breadcrumbs.

To store, allow the bread to cool completely before wrapping it tightly in plastic wrap or placing it in a bread bag. It will keep at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 2 months. To reheat frozen slices, simply toast them or thaw them at room temperature.

Nutritional Information

(Estimated, per slice)

Nutrient	Amount per Serving	% Daily Value
Calories	277	N/A
Total Fat	9g	14%
Saturated Fat	2g	10%
Cholesterol	42mg	14%
Sodium	365mg	15%
Total Carbohydrate	42g	14%
Dietary Fiber	4g	16%
Sugars	5g	N/A
Protein	8g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Variations & Substitutions

• Honey Wheat: Replace the sugar with honey for a more complex sweetness and added moisture. Start with 1/4 cup of honey and adjust to taste.
• Seeded Bread: Add 1/4 to 1/2 cup of your favorite seeds (such as sunflower, pumpkin, or flax seeds) to the dough during the kneading process for added texture and nutrition.
• Herbaceous Delight: Incorporate 1-2 tablespoons of dried herbs, such as rosemary, thyme, or oregano, for a savory twist.
• Sweet and Spicy: Add 1/4 cup of chopped dried cranberries and a pinch of cinnamon for a festive and flavorful loaf.
• Dairy-Free: Substitute the shortening with a plant-based butter alternative.

FAQs (Frequently Asked Questions)

Q: Can I use all whole wheat flour instead of the 50/50 blend?
A: Yes, you can, but be aware that the bread will be denser and may require slightly more liquid. Monitor the dough closely during kneading and adjust the water accordingly.

Q: My bread is sinking in the middle. What did I do wrong?
A: This could be due to several factors, including too much liquid, too much yeast, or insufficient gluten development. Ensure you are using fresh yeast and carefully measuring your ingredients. Also, make sure the dough is properly kneaded.

Q: Can I make this recipe without a bread machine?
A: Absolutely! You’ll need to knead the dough by hand or with a stand mixer for 8-10 minutes until it’s smooth and elastic. Then, let it rise in a warm place for 1-1.5 hours, shape it into a loaf, and bake it in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).

Q: How do I prevent the crust from being too hard?
A: Try brushing the top of the loaf with melted butter or oil immediately after removing it from the bread machine. This will soften the crust and add a touch of richness.

Q: What is the best way to slice the bread evenly?
A: A serrated bread knife is essential for slicing bread cleanly and evenly. Use a gentle sawing motion to avoid crushing the loaf. Alternatively, an electric bread slicer can also be used.

Final Thoughts

This 50/50 Whole Wheat Bread recipe offers a wonderful balance of wholesome flavor and convenient preparation. Whether you’re a seasoned baker or just starting out, the bread machine makes it incredibly easy to enjoy freshly baked bread at home. Don’t hesitate to experiment with different variations and find your perfect loaf. Share your creations with friends and family, and enjoy the simple pleasure of homemade bread! This bread goes wonderfully with a smear of homemade apple butter, or alongside a steaming bowl of tomato soup on a chilly evening. Happy baking!