whole grainsame day-breadsbeginner friendly
    Light Whole Wheat Bread - 50/50 Blend

    Light Whole Wheat Bread - 50/50 Blend

    Light like a feather with crispy crust

    Crispy crust, so soft inside! This bread uses equal parts bread flour and whole wheat flour - the perfect 50/50 blend. Light like a feather, yet packed with wholesome whole grain goodness. The crust is just perfect!

    The lift-and-slap technique creates incredible structure. The dough rises beautifully despite the whole wheat flour. So soft you won't believe it has 50% whole wheat!

    Follow the video below to see how light and airy this whole wheat bread becomes. Listen to it sing when it comes out of the oven!

    Light Whole Wheat Bread Recipe - 50/50 Blend

    The rolling and shaping technique creates beautiful layers inside. Splashing with water and sprinkling flour on top before baking gives that artisan bakery finish. Tastes amazing!

    Ingredients

    • 250 ml Water(1 cup)
    • 10 g Fresh yeast(1 tbsp, or 5g dry yeast (1 tsp))
    • 1 tsp Sugar(to feed the yeast)
    • 160 g Bread flour(1 ¼ cups)
    • 160 g Whole wheat flour(1 ¼ cups)
    • 1 ½ tsp Salt

    Step-by-Step Instructions

    1. 1
      Prepare yeast mixture: In a bowl, combine water (250ml) with fresh yeast (10g) or dry yeast (5g) and sugar (1 tsp). Mix well.
    2. 2
      Mix the dough: In another bowl, quick mix bread flour (160g), whole wheat flour (160g), and salt (1½ tsp). Add the water and yeast mixture. Mix until there's no more dry flour - just mix, no need to knead. Cover and let rise for 30 minutes.
      Timer Available:First Rest (30:00)
    3. 3
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough from the center and slap it back - I call this method 'lift and slap'. Let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    4. 4
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, lift and slap. Cover and let rise for 2 hours or until it doubles in size.
      Timer Available:Main Rise (2:00:00)
    5. 5
      Shape the loaves: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Cut in half. Make each part into a ball. Seal the ball.
    6. 6
      Shape into loaves: Flatten each ball. Roll and press down with your fingers. Seal the edge. Repeat: flatten, roll, seal. Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Score the bread with a sharp blade or knife. Splash with water. Sprinkle some flour on top.
    8. 8
      Bake: Cover with another tray. Bake at 450°F (230°C) for 20 minutes. Remove the top tray and bake for 10 more minutes at 390°F (200°C).
      450°F (230°C) then 390°F (200°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and enjoy: Let's hear it sing! The crust is just perfect. So soft! Light like a feather. Now let's taste it - tastes amazing!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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