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This 50/50 bread recipe for bread maker delivers a perfectly balanced loaf with equal parts all-purpose and whole wheat flour—rich, hearty, and packed with nutty flavor. The beauty of this method is its simplicity: no kneading required, just mix, load, and let your bread maker do the work.
I’ve added walnuts for texture and depth, but you can customize it with seeds, herbs, or even dried fruit.
The secret to a great 50/50 loaf lies in the dough cycle of your bread maker, which handles the kneading and proofing automatically. This recipe yields a crusty exterior with a tender, slightly dense crumb—ideal for sandwiches, toast, or serving with soups.
The walnuts add a satisfying crunch, but you can omit them if you prefer a smoother texture.
What makes this recipe stand out is its versatility and ease—no advanced techniques, just a few simple steps. The bread maker does all the heavy lifting, ensuring consistent results every time. Whether you're a beginner or a seasoned baker, this loaf is foolproof and delivers restaurant-quality bread at home.
Once baked, let the loaf cool completely before slicing to preserve its texture. Store wrapped at room temperature for up to 3 days or freeze for longer shelf life. This recipe is perfect for weeknight dinners, meal prep, or gifting—because nothing beats homemade bread.
Ingredients for 50 50 bread recipe for bread maker
Nine simple ingredients transform your bread maker into a walnut-studded masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for even texture |
| Whole Wheat Flour 🌾 | 2 cups | Lightly ground preferred |
| Active Dry Yeast 🍞 | ¼ oz | 1 packet, room temperature |
| Granulated Sugar 🍚 | ¼ cup | Feeds yeast for rise |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Room temperature, full-fat |
| Walnuts 🥜 | ½ cup | Chopped, lightly toasted |
| Warm Water 💧 | 1 ¼ cups | 110°F for ideal yeast activation |
| Olive Oil 🫒 | 1 tbsp | For dough pan greasing |
| Cornmeal 🌽 | 2 tbsp | For bread pan dusting |
The flour combo is key here—equal parts all-purpose and whole wheat give that perfect balance of lightness and hearty texture. Bob's Red Mill has great whole wheat flour if you're not sure which to pick, but any light grind works. Walnuts should be lightly toasted (2-3 minutes in a dry pan) to bring out their flavor—don't skip this. The yeast is the workhorse, so make sure it's fresh (test it in warm water first if you're unsure). Butter adds richness, but if you're watching fat, olive oil works too—just reduce by 1 tbsp.
No walnuts? Pecans or sunflower seeds work perfectly—just toast them first. Short on whole wheat flour? Substitute half with spelt flour for a similar texture. The bread maker does all the kneading, but if your dough seems too sticky, add 1 tbsp more flour during mixing. For a sweeter loaf, add 1 tbsp honey or maple syrup to the dough. If you're making this ahead, prep the dough up to 12 hours early and let it rise in the fridge overnight for deeper flavor.
Freshly baked bread is best, but this loaf keeps well. Wrap it in a clean kitchen towel and store at room temperature for 3 days—the towel helps maintain moisture. For longer storage, freeze the whole loaf (up to 3 months) and thaw at room temperature. To revive stale bread, wrap in foil and warm in a 350°F oven for 5-10 minutes. Slice with a serrated knife for clean cuts—this bread is dense enough that a regular knife won't work well.
Why You'll Love This Recipe
- Two-Flour Magic: I swear by this mix—half all-purpose, half whole wheat—because it’s actually easy to handle. No sticky dough nightmares, no kneading until my arms give out. The bread maker does all the work while I sip coffee.
- Golden Crust, Soft Core: That touch of sugar? It caramelizes into a crackly crust that shatters with every bite, but the inside stays pillowy. Honestly, it’s the kind of bread that makes toast taste like a victory.
- Weeknight Workhorse: I make a loaf on Sundays and freeze half—perfect for quick breakfasts or sandwiches all week. No reheating drama; just slice, toast, and go. (Yes, even on a Tuesday night.)
- Pantry Stretch: Whole wheat flour’s cheaper than you’d think, and this recipe uses just a cup of it. A single batch feeds my family for days, and the leftovers? They disappear faster than I can say “second helping.”
Step-by-step instructions for 50/50 bread maker loaf
This no-knead, walnut-studded loaf comes together in just one cycle—effortless and delicious.
Mix the Dough in Your Bread Maker
In the bread maker pan, combine the 2 cups all-purpose flour, 2 cups whole wheat flour, 1.5 teaspoons salt, and 0.25 cup granulated sugar. Give everything a quick stir with a wooden spoon to break up any flour clumps. This ensures even distribution before the yeast activates.
Next, add the 0.25 ounce active dry yeast to the flour mixture. I like to sprinkle it right into the center of the dry ingredients so it gets fully coated. Then, cut the 0.5 cup unsalted butter into small cubes and scatter them over the flour. This helps the butter distribute evenly during mixing.
Finally, pour in the 1.25 cups warm water (around 110°F) and 1 tablespoon olive oil. The water should be warm enough to dissolve the sugar but not hot enough to kill the yeast. Give the ingredients one last gentle stir before closing the lid and starting your bread maker on the "dough" setting.
Add Walnuts During the Kneading Phase
Once the bread maker begins kneading (usually after about 5 minutes), open the lid and sprinkle the 0.5 cup chopped, lightly toasted walnuts evenly over the dough. The kneading action will incorporate them beautifully, creating pockets of nutty flavor throughout the loaf.
I like to toast the walnuts lightly in a dry skillet over medium heat for 3-4 minutes until fragrant before adding them. This enhances their flavor and prevents any bitterness from overcooking later. Close the lid and let the bread maker continue kneading until the dough is smooth and elastic.
Most machines complete this phase in about 15-20 minutes, but check your manual for the exact timing. The dough should look cohesive and slightly tacky but not sticky.
Prepare the Pan for Baking
While the dough is kneading, lightly grease a 4-quart loaf pan with olive oil or nonstick spray. Then, sprinkle 2 tablespoons cornmeal evenly over the bottom of the pan. The cornmeal creates a crisp, golden crust and prevents sticking—this is especially important for whole wheat bread, which can be denser.
Once the kneading cycle finishes, carefully remove the dough from the bread maker pan and transfer it to the prepared loaf pan. Use a spatula to shape it gently into the pan, pressing down lightly to fill any gaps. The dough will rise significantly during baking, so don’t press too firmly.
Cover the loaf pan loosely with a clean kitchen towel or plastic wrap. This helps the dough rise evenly without drying out. Let it rest at room temperature for 30-45 minutes until it’s noticeably puffier.
Bake to Golden Perfection
Preheat your oven to 375°F. Once the dough has risen, place the loaf pan in the center rack of the oven. Bake for 35-40 minutes until the top is deep golden brown and sounds hollow when tapped on the bottom.
I know it’s tempting to check early, but resist the urge! The bread needs time to develop that perfect crust and rise fully. If the top browns too quickly, tent it loosely with foil after 20 minutes to prevent over-browning while still allowing steam to escape.
When the bread is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This resting time ensures the crumb structure sets properly, preventing a gummy texture.
Serve and Enjoy
Slice the loaf into ½-inch thick pieces for serving. The combination of whole wheat and all-purpose flour gives it a tender yet satisfying texture, while the walnuts add a delightful crunch and nutty depth. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
This bread is perfect for toast, sandwiches, or simply enjoyed with butter and jam. The walnuts make it feel special without requiring extra effort—just one cycle in your bread maker and a little patience!
Pro Tips For Making 50 50 Bread Recipe For Bread Maker
- Weigh Your Flours: I learned this the hard way—measuring cups with whole wheat are a disaster. The 50/50 mix needs precision, so grab a kitchen scale. Whole wheat flour packs tighter than all-purpose, and those extra ounces will make your dough too dense. Two cups of all-purpose isn’t the same as two cups of whole wheat, even if the recipe says so.
- Bloom the Yeast First: Skip the bread maker’s built-in yeast activation—it’s unreliable with whole wheat. Mix your yeast with warm water (110°F, not boiling) and 1 tsp sugar in the mixing bowl 5 minutes before adding dry ingredients. You’ll see bubbles and smell yeastiness; if not, your bread maker’s cycle won’t save it. Whole wheat slows fermentation, so this head start makes all the difference.
- Knead Less, Rest More: Whole wheat dough feels gummy and resists kneading like a stubborn teenager. After the bread maker’s initial mix, let the dough rest 10 minutes before the knead cycle. This relaxes the gluten without overworking it. Over-kneading turns your 50/50 loaf into a brick—trust the machine, but give it a breather first.
- Add a Dash of Oil: The whole wheat absorbs moisture like a sponge, and this recipe can end up dry. Toss in 1 tablespoon neutral oil (vegetable or canola) with the wet ingredients. It keeps the crumb tender and helps the bread stay fresh longer. (Yes, even if the recipe doesn’t mention it—your future self will notice the difference.)
Creative variations of 50 50 bread recipe for bread maker
Sweet Variations
Craving something sweeter? Swap the walnuts for ½ cup dried cranberries or chopped dates—toss them in a little 1 tbsp honey before adding to the dough. For a cinnamon twist, add 1 tsp cinnamon and ½ cup raisins to the dry ingredients.
The whole wheat flour keeps it hearty, while the sweetness balances beautifully. 🍯
Herb & Seed Boost
For a savory twist, fold in 2 tbsp fresh rosemary or thyme leaves during the kneading phase. I also love adding 2 tbsp sesame seeds or poppy seeds for extra texture. These herbs pair perfectly with the nutty whole wheat flavor, making it ideal for garlic butter or cheese boards.
Gluten-Free Adaptation
If you need a gluten-free version, replace the all-purpose and whole wheat flours with 3 cups gluten-free all-purpose flour blend (like Bob’s Red Mill 1:1) and add 1 tbsp xanthan gum to improve texture.
Reduce the water by ¼ cup since gluten-free dough absorbs less. The walnuts still add great crunch, but expect a denser crumb compared to traditional bread.
Savory Cheese Twist
For a cheesy loaf, sprinkle ½ cup shredded sharp cheddar or Parmesan over the dough during kneading. The cheese melts slightly during baking, creating pockets of gooey goodness.
I recommend Kraft sharp cheddar for a bold flavor—it melts perfectly without turning stringy. This version is perfect for grilled cheese sandwiches! 🧀
Seeded Whole Grain
Boost nutrition with a mix of seeds: combine ¼ cup sunflower seeds, ¼ cup flaxseeds, and ¼ cup pumpkin seeds for a powerhouse loaf. Toast the seeds lightly in a dry pan for 3-4 minutes to enhance their flavor.
The seeds add a satisfying crunch and extra fiber, making this a great breakfast bread or snack option.
Spiced Pumpkin Loaf
For fall flavors, replace ½ cup warm water with ½ cup pumpkin puree (not pie filling) and add 1 tsp pumpkin pie spice to the dry ingredients. The pumpkin adds moisture while keeping the loaf tender.
Top with a sprinkle of coarse sugar before baking for a caramelized crust. This version feels festive but is easy enough for weeknight baking. 🎃
Nutrition facts
Frequently asked questions
Why use equal parts all-purpose and whole wheat flour?
The 50/50 blend creates the perfect balance—whole wheat adds fiber and nutty flavor while all-purpose keeps the texture tender and easy to digest. This combo prevents the bread from being too dense or heavy, making it ideal for sandwiches or toast. The whole wheat also improves nutritional value without sacrificing taste!
Can I make this without a bread maker?
Yes! Mix all ingredients in a bowl, knead for 5-7 minutes by hand (or 3 minutes with a stand mixer), then let rise for 1-2 hours until doubled. Shape into a loaf, bake at 375°F for 40-45 minutes in a greased loaf pan. The texture will be slightly denser but still delicious.
What if my dough is too sticky?
Add 1 tablespoon more flour during mixing if needed—just don't overdo it, or the bread may become dry. For extra insurance, chill the dough for 15 minutes before shaping. Whole wheat flour absorbs more moisture, so this is common. If the dough still sticks, wet your hands slightly when handling it.
How do I know when the bread is fully baked?
The bread is done when it reaches 190°F internally (use an instant-read thermometer) and sounds hollow when tapped on the bottom. The crust should be deep golden brown. If it browns too quickly, tent with foil after 20 minutes to prevent burning while the center finishes baking.
Can I add other nuts or seeds?
Try pecans, sunflower seeds, or pumpkin seeds instead of walnuts. Toast them first (2-3 minutes in a dry pan) to enhance flavor. For extra crunch, add 1 tbsp sesame seeds or poppy seeds to the dough. Just reduce any wet ingredients slightly if adding more seeds to maintain the right consistency.