March 12

64 comments

50 50 Bread Half White Half Wheat

By Sonia Gupta

March 12, 2018

Eggless, Healthy Eating

A delicious 50 50 bread that brings the best of both the flour i.e. All-Purpose and Whole Wheat flour. For those who like to make their bread healthier but still not able to get over the fluffiness of all-purpose bread, this 50 50 bread is a great solution.

I just love homemade fresh bread. The aroma makes me go crazy and I keep experimenting with different combinations.

|Innovative Bread Recipe: Sambhar Masala Bread

50 50 bread

Have you gone through the complete bread making process? Every bit of it is so exciting. From the activation of the yeast till the bread comes out of the oven, my mind stays in salvation.

After every workshop, I have seen attendees trying their hands first on the most popular banana bread, but not on sandwich bread. I sense that people have some unknown fear of working with yeast. But believe me, it’s easier to tame the yeast than you think it to be.

I have worked with different types of yeast from different brands and all are equally good. I believe in activating the yeast first, irrespective of the type of yeast. Simply dissolve the yeast in lukewarm water with sugar.

IMPORTANT: The temperature of the water should be between 35°C to 45 °C.

Less than 35 °C will not let yeast activate and more than 45 °C will kill the yeast. You need to be careful with the temperature. User thermometer to avoid guesswork. If you do not have thermometer try dropping a few drops of Luke warm water on your wrist. If the water feels just a little warmer than the body temperature, it’s just perfect to be used.

Though I try my best to release their fear by making them work with yeast during the workshop, however, it is still a roadblock for a few. But when people move beyond this fear, they become special. I felt extraordinary when one of my workshop attendees messaged me about how she moved beyond her fear, practiced and now is taking full-fledged orders.

|Recommend trying: Whole Wheat Tangzhong Bread

She requested a perfect square sandwich bread recipe with half white half whole wheat bread recipe. Do you think I could have said no?

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Let’s make our 50 50 bread

Yes, activate the yeast first. Once yeast is dissolved, let the solution rest for 5-10 minutes or until yeast froths (as shown in the pic). If your yeast is in its good to use a time limit, you will see the froth. Froth indicates, that the yeast is active and you can move to the next step of the recipe.

PS: Use Conversion Table to convert cups into grams and vice versa

Activated Yeast

In a large mixing bowl, add flour, salt, and activated yeast solution. Start kneading the dough by adding water to it. Make a soft and little sticky dough.

Transfer the dough on lightly floured surface. Add oil to it and knead it for 8-10 minutes until dough becomes non-sticky.

Place the dough into a greased bowl and cover it with a clean kitchen towel or cling wrap. Place the bowl in a warm and dry place until dough doubles in volume.

PS: Time taken by the dough to double, depends upon the weather conditions. Warmer the weather, lesser the time will be.

Once the dough is double in volume, take it out on the kitchen counter. Punch it to release the air.

The air incorporated into the dough is a by-product of yeast when it feeds on sugar during the proofing process. If you don’t punch the dough to release this air, your end-product will have a prominent smell of yeast.

50 50 bread Dough after rise

After punching, roll the dough into a rectangular sheet and shape it into a tight log.

PS: For this recipe, I have used Pullman loaf tin (10×4.5×4.5)

Before placing the shaped log into the tin, grease the tin and its cover with butter. Place the dough log into the tin with seam side facing the bottom of the tin. Close the lid and let the dough rest for the second rise.

PS: Do not open the lid to check the rise. It can tear the upper layer of the dough

50 50 bread Shaped dough

Meanwhile, preheat your oven to 200 °C. After 30 minutes of resting time, place the tin with closed lid into the preheated oven for 35 minutes.

After 35 minutes, take the tin out from the oven. Let it rest for 5 minutes before sliding the lid.

Now open the lid and demould your bread. Place the baked bread on a wire rack and let it cool completely before slicing.

Note: I ideally let my bread rest for minimum of 2 hours

50 50 Bread after baking

Once bread cools down, slice it and serve it.

Sliced Bread

Buy Tools and Ingredients used in this recipe

Loaf Tin | Yeast | Mixing Bowl | Oven | Oven Glove | Cooling Rack | Bread Knife

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50-50 Bread
5 from 2 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Course: Breakfast
Cuisine: Baked
Servings: 1 Loaf

Ingredients

Instructions

  • To activate yeast, dissolve it into lukewarm water with sugar. Let it rest until it froths.
  • In a large mixing bowl, add flour, salt, and activated yeast solution. Start kneading the dough by adding water to it. Make a soft and little sticky dough.
  • Transfer the dough on lightly floured surface. Add oil to it and knead it for 8-10 minutes until dough becomes non-sticky.
  • Place the dough into a greased bowl and cover it with cling wrap. Place the bowl into a warm and dry place until dough doubles in volume.
  • Once the dough is double in volume, take it out on kitchen counter. Punch it to release the air.
  • After punching, roll the dough into a rectangular sheet and shape it into a tight log.
  • For this recipe, I have used Pullman loaf tin (10x4.5x4.5).
  • Grease the tin and its cover with butter. Place the dough log into the tin with seam side facing the bottom of the tin. Close the lid and let the dough rest for the second rise.
  • Meanwhile, preheat your oven to 200 °C. After 30 minutes of resting time, place the tin with closed lid into the preheated oven for 35 minutes.
  • After 35 minutes, take the tin out from the oven. Demould the bread.
  • Let the bread rest on cooling rack for minimum 2 hours before slicing.
  • Slice the bread and enjoy.

Notes

  1. Tin size used for this loaf is Pullman loaf tin with dimensions 10x4.5x4.5.
  2. You can bake some bread in regular without lid tin as well.
  3. Using olive oil is my choice however you can use any regular oil.
  4. I have used Gloripan’s Instant yeast. You can use instant yeast/Active dry yeast of any available brand with same measurements.
  5. Bake this bread on Convection MW at 180 °C for 35 minutes.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

Sonia Gupta

About the author

Sonia is an award-winning baking instructor and her baking courses are recognized by all baking enthusiastic. She is a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding her forte as being one of the top baking instructors when it comes to whole wheat baking, Sonia has gain mastery in eggless and healthy baking. She has trained more than 2000 people in the last 3 years and continues to satisfy her desire to transform "HomeMakers into HomeBakers". You can follow her on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check her YouTube Channel.

  • Hi Sonia, Thank you for sharing this recipe.
    My loaf tin doesn’t have a lid, hence, can I put a foil on the tin and bake it.

    • Hello Shivani,
      The purpose of a lid is to give it a square shape. Using an aluminum foil does not solve that purpose. However, without a lid you can still bake and you will get a dome shape bread, not square.

  • Hi Sonia,
    I tried your recipe and it came out perfect. I have been trying to bake for the last few years but never got it right. Thanks to my bhabhi who recommended checking your website. Today was the fourth attempt and each one was perfect. Now I believe I can try a whole wheat bread or multigrain bread. Thanks for this wonderful recipe and looking forward to more. Regards. Ravi.

    • Ravi,
      Thanks for writing about your experience. It makes me feel so happy that the recipes are working for you and you are able to improve you baking. Thanks for letting me know.
      Keep practicing.
      Cheers!
      Sonia

  • 4 stars
    Hello Sonia, thanks for sharing the recipe. I baked the bread and it turned out just perfect. One query olive oil you mentioned in the recipe is virgin olive oil or cooking olive oil. Thanks for your feedback.

  • Hello mam after lots of kneading windowpane test my breads and pav smell very yeasty pls tell what should l do as result zero after so much hard work

  • Mam I don’t have bread baking dish with lid ,what should I do while baking . Should I let it open ? Or with what should I cover it

  • Hi … in the second step u said add water ..it means dat
    270 ml Wat u hve mentioned or we hve to add extra water
    Kindly help … I’m in the process of making …
    Thankuuu so much

  • Hi….in d recipe it mentions instant yeast…but i hav prime active yeast….what proportion of active yeast shud b used for this recipe??

  • Hello
    Thank you for this recipe. I tried this today. I am a novice baker but off late obsessed with the idea of making bread at home. I don’t have loaf Tin with cover do made it in a normal long loaf tin. Obviously the bread was not flat & had few cracks but I did expect that. So no complaints there. But I have a query . It was not very soft (a bit stiff texture) & crust (sides) were quite hard. I wanted to use for sandwich but could not slice thin enough slices. Enjoyed the taste though & will practice more again. Your inputs will be very helpful to improve my bread. Thanks

  • hi, mam i tried ur recipe ,(50/50 bread recipe) everything was fine. i didn’t get brown colour shown in ur photo. top and side.. same bread mould used.
    thank you

  • 5 stars
    Hi Sonia,
    Tried my hands on baking breads 5 years back, I do various savouries but never succeeded baking bread all these years and I gave up.
    I tried your recipe today, it came out soooooo well… iam super excited. Many thanks Sonia for this recipe! Happy baking!

  • Dear Mam,

    I have a few questions as i will be trying this recipe in a day or two:

    1. We need to preheat microwave convection oven before baking na?
    2. In microwave convection do we need to keep the loaf tin just on the glass plate inside or on the high/middle rack provided with microwave which can be kept inside.

  • Ma’am , during the second rise ,if you are using a normal loaf pan without the lid ,should we cover the cover the dough with cling film?

      • I have the same question pls. I have a loaf tin but without lid. U mention to put cling wrap during baking. I am hesitating. I thought cling film should not be used in oven / baking? I am scared to use even foil paper as I fear it’s I’ll effects in food. Pls suggest. I am a novice in baking but enjoying a lot of it With my little one during these days of confinement.

  • Hi Mam, I tried baking bread…but doesn’t come out well.I am confused with the quantity of water.I have the measuring cups,like 1/2 cup which is 120 ml.So can I measure both flour and water with the same cup?. When I use the same cup for both water and flour,the batter becomes more watery and noway I am able to knead it.Is 120 ml equals to 120 gm…

  • Hi Sonia mam I baked this bread today, it came out very well but taste was too bland & we can’t taste it. So one question can we increase the sugar & salt more. Thank you in advance.

    • Hi Sumathi,

      I generally keep the sugar and salt level low in my breads and while making sandwiches, it helps to keep the salt level intact because of sauces and spreads. However you can always adjust the amount as per your requirements.

      Happy Baking!
      Sonia

  • Hi Sonia mam,

    I tried your recipe and it worked so perfect. It’s my first (proper) attempt and I am in awe with the outcome. Couldn’t believe that my bread looked and tasted so alike the real ones. Thanks for the recipe. But I have some clarification. I got cracked top. Is that supposed to happen? And it’s bit chewy and the outer crust is bit thick. What did I miss or what’s making that happen? I wish I could attach the pic of my bread.

    • Keerthana

      With practice, you will achieve the perfect texture without any crack. Keep practicing.

      You can join my Facebook group ” Anybody can bake by Sonia Gupta” to ask your queries and share your pictures.

      Happy Baking

  • Hello Sonia Mam,Tried your recipe of bread loaf.
    Turns super soft and delicious.But from the top it cracks why this happen please tell me where I am wrong.

  • Hi Sonia, thanks for the recipe. Which yeast do you use ?I love breads but they scare me .My bread rises well but something happens to it when it’s baking😜always feel it’s a little raw or hard .

  • Hi Sonia maam,

    Liked ur recipe but we don’t eat yeast so Wat can v use instead of it in all baking recipes .
    Waiting for reply
    Thank you

    • Hello Sonia,
      Thanks for liking the work. Bread without yeast is almost like baking a cake. I don’t do that. However, people who don’t eat yeast bake with baking powder and baking soda.

      Regards
      Sonia

  • Hi
    Sonia
    Loved your Receipe have few doubts like I have prestige yeast, and approx how much water to be used and can’t we add yeast direct to the flour before kneading
    Waiting for your reply
    Thanku

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