The Enduring Charm of 50/50 Whole Wheat Bread (ABM)

There’s something undeniably comforting about the aroma of freshly baked bread wafting through the house, a scent that instantly transports me back to my grandmother’s kitchen. Her bread, always a rustic whole wheat, had a particular character that this 50/50 blend truly captures. It’s that perfect balance – a hearty texture from the whole wheat, yet surprisingly tender and light thanks to the addition of bread flour. This recipe, specifically designed for an automatic bread maker, brings that nostalgic goodness within easy reach, making wholesome homemade bread an everyday luxury.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3 hours 35 minutes (includes machine cycles)
• Total Time: 3 hours 50 minutes
• Servings: 10 (based on 10 slices)
• Yield: 1 loaf (2 lb. loaf)
• Dietary Type: Contains Gluten, Eggs, Dairy (optional)

Ingredients

• 1 1/8 cups water (plus more if needed)
• 2 large 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 regular whole wheat flour)
• 2 cups Gold Medal Better for Bread Flour (bread flour)
• 2 1/2 teaspoons active dry yeast

Equipment Needed

• Automatic Bread Maker (ABM)
• Measuring cups and spoons
• Cake rack (for cooling)

Instructions

This recipe is designed with an automatic bread maker in mind, simplifying the process to its core. The key to success lies in the order of ingredients and the dough consistency.

1. Prepare the Liquid Base: Pour the 1 1/8 cups of water into the bread pan first. This ensures the dry ingredients are properly hydrated as the machine begins to mix.
2. Add Wet Ingredients and Fats: Next, add the 2 large eggs and 6 tablespoons of shortening to the pan. The shortening will melt during the kneading and baking process, contributing to a tender crumb.
3. Incorporate Sugar and Salt: Sprinkle in the 1/4 cup of sugar and 1 1/2 teaspoons of salt. These ingredients not only add flavor but also play crucial roles in yeast activity and gluten development.
4. Introduce the Flours: Add the 2 cups of Gold Medal Better for Bread Wheat Blend Whole Wheat Flour (or your preferred whole wheat flour) followed by the 2 cups of Gold Medal Better for Bread Flour (bread flour). It’s important to layer the flours on top of the wet ingredients and other dry ingredients, creating a barrier between the yeast and the salt initially.
5. Activate the Yeast: Create a small well in the center of the flour mixture and sprinkle in the 2 1/2 teaspoons of active dry yeast. Ensure the yeast does not directly touch the salt or liquid at this stage, as this can inhibit its activity.
6. Select Machine Settings: Secure the bread pan in your automatic bread maker. Select the “Whole Wheat” cycle and the “Medium Crust” setting.
7. Start the Machine: Press the start button to begin the kneading and baking process.
8. Monitor Dough Consistency: As the machine begins its kneading cycle, typically within the first 5 to 10 minutes, observe the dough. The ideal dough consistency is a smooth, soft, and pliable ball that is slightly tacky to the touch. If your machine sounds like it’s straining to knead, or if the dough appears too dry and stiff, it’s time to make a minor adjustment.
9. Adjust Liquid as Needed: If the dough is too dry, add more liquid (water) 1 tablespoon at a time. Continue to add liquid sparingly until the dough reaches the desired consistency – a smooth, soft ball that pulls away cleanly from the sides of the pan while still being slightly sticky. Conversely, if the dough appears too wet and sticky, allow the machine to continue kneading for a few more minutes; sometimes the extra flour will absorb excess moisture.
10. Allow the Cycle to Complete: Let the bread maker run through its entire cycle. The total time for the “Whole Wheat” cycle is typically around 3 hours and 35 minutes, which includes mixing, kneading, rising, and baking.
11. Remove and Cool: Once the baking cycle has ended, carefully remove the bread from the pan. You may need to use oven mitts and gently loosen the sides of the loaf with a spatula if it seems stuck.
12. Cool on a Rack: Immediately place the hot loaf on a cake rack. This allows air to circulate around the entire loaf, preventing the bottom crust from becoming soggy.
13. Rest Before Slicing: Allow the bread to cool completely for at least 1 hour before slicing. Slicing hot bread can result in a gummy texture and a less attractive presentation. The crust will crisp up and the crumb will set as it cools.

Expert Tips & Tricks

For those seeking that extra edge in their homemade bread, consider these professional insights:

• Flour Matters: While “Gold Medal Better for Bread” flours are specified, don’t hesitate to experiment with other high-quality bread flours or whole wheat blends. The protein content in bread flour is crucial for developing a strong gluten structure, leading to that desirable chewy texture.
• Yeast Activity Check: Before adding yeast to your machine, you can “proof” it to ensure it’s active. Dissolve the yeast in a small amount of warm water (around 105-115°F or 40-46°C) with a pinch of sugar. Let it sit for 5-10 minutes; it should become foamy. If it doesn’t, your yeast may be old and will need to be replaced.
• Water Temperature: While the recipe calls for water, ensure it’s lukewarm when adding to the bread maker. Water that is too hot can kill the yeast, and water that is too cold will slow down its activity. The ideal temperature is typically between 80-100°F (27-38°C).
• Room Temperature Ingredients: For optimal yeast activity, ensure your eggs are at room temperature. This helps them incorporate more easily into the dough and contributes to a more consistent texture.
• Crust Customization: If your bread maker allows for crust color adjustments, “Medium Crust” is a good starting point. For a darker crust, try the “Dark” setting, and for a lighter crust, opt for “Light.” Keep in mind that whole wheat breads can sometimes appear darker naturally.
• Loaf Size: This recipe is specifically for a 2 lb. loaf. Ensure your bread maker is capable of producing a loaf of this size to prevent the machine from overheating or the loaf from overflowing.

Serving & Storage Suggestions

This 50/50 Whole Wheat Bread is wonderfully versatile, pairing beautifully with a wide range of accompaniments. It’s perfect as a simple, satisfying toast for breakfast, piled high with your favorite butter or jam. For lunch, it makes robust sandwiches that hold up well to generous fillings. We often enjoy it toasted and slathered with a creamy avocado spread or alongside a hearty soup.

To store your delicious homemade loaf, allow it to cool completely. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. At room temperature, it will stay fresh for 2-3 days. For longer storage, you can refrigerate it for up to a week, though this may slightly alter the texture. For extended freshness, freezing is an excellent option. Slice the cooled loaf, wrap the slices individually in plastic wrap, and then place them in a freezer-safe bag or container. Frozen bread can be stored for up to 2-3 months. To reheat, simply toast frozen slices directly from the freezer or allow them to thaw at room temperature before toasting.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	277.2 kcal
Calories from Fat		84
Total Fat	9.4 g	14%
Saturated Fat	2.4 g	11%
Cholesterol	42.3 mg	14%
Sodium	365.5 mg	15%
Total Carbohydrate	42 g	13%
Dietary Fiber	3.8 g	15%
Sugars	5.2 g	20%
Protein	7.5 g	15%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore these delicious variations:

• Honey Sweetener: For a subtle hint of natural sweetness and a slightly different flavor profile, substitute the granulated sugar with honey. Use the same quantity, and be mindful that honey is a liquid, so you might need to slightly reduce the initial water measurement by a tablespoon.
• Dairy-Free Option: If you need to make this recipe dairy-free, simply omit the eggs. You may need to add an extra tablespoon or two of water to compensate for the lost liquid. The texture will be slightly different, but still delicious.
• Seed Boost: For added texture and nutritional value, consider incorporating 1/4 cup of sunflower seeds or flaxseeds into the dry ingredients along with the flours.
• Herb Infusion: For a savory twist, add 1-2 teaspoons of dried herbs such as rosemary, thyme, or Italian seasoning to the dry ingredients. This makes for a wonderful bread to serve with pasta or olive oil.

FAQs

Q: Can I use all whole wheat flour?
A: While this recipe is a 50/50 blend for optimal texture, you can try using all whole wheat flour. You might need to adjust the liquid content, adding more water gradually if the dough seems too stiff.

Q: My bread machine is older, will this recipe still work?
A: Yes, as long as your bread machine has a “Whole Wheat” cycle and a “Medium Crust” setting, this recipe should be compatible. Always observe the dough during the initial kneading phase.

Q: How do I ensure my yeast is active?
A: Proofing your yeast in warm water with a pinch of sugar before adding it to the machine is a good practice to ensure it’s alive and ready to work.

Q: My loaf didn’t rise very high, what could be the reason?
A: Several factors can affect rising, including old yeast, water that was too hot or too cold, or insufficient kneading. Ensuring all ingredients are fresh and correctly measured is key.

Q: Can I bake this bread in a conventional oven if I don’t have a bread machine?
A: This recipe is specifically formulated for an automatic bread maker, including the ingredient order and liquid ratios. Adapting it for oven baking would require a different set of instructions and measurements.

Final Thoughts

There’s a profound satisfaction in producing a loaf of bread that is not only nourishing but also deeply flavorful and aromatic. This 50/50 Whole Wheat Bread, crafted with the ease of an automatic bread maker, embodies that perfect marriage of convenience and quality. It’s a testament to how simple, wholesome ingredients can transform into something truly special. I encourage you to give this recipe a try, and I’m eager to hear about your experiences – perhaps you’ll find it becomes a staple in your own kitchen, just as it has in mine. Serve it warm with a generous swirl of butter, or let it cool completely to slice for the perfect sandwich base. Enjoy every delicious bite!