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A 50-50 bread recipe transforms simple pantry staples into a light, airy loaf with minimal effort—no kneading, no fuss. This no-knead method combines equal parts all-purpose and whole wheat flour for a tender crumb and nutty depth, while a single overnight rise does all the work.
I perfected this recipe after years of baking failures, and it’s now my go-to for foolproof, restaurant-quality bread at home.
The secret lies in the 50-50 flour blend, which balances texture and nutrition without sacrificing rise. You’ll mix everything in one bowl, let it ferment overnight, then bake until golden—no rolling, no shaping, no stress.
The result? A loaf with a crisp crust, open crumb, and just enough chew to satisfy serious bread lovers.
This recipe delivers restaurant-style bread in under 2 hours of active time (plus overnight resting). The dough develops flavor naturally during fermentation, while the high hydration keeps it tender. Whether you’re feeding a family or craving fresh bread for sandwiches, this method ensures consistent, professional results every time.
Best of all, the 50-50 ratio works for beginners and experienced bakers alike—no advanced techniques required. Once you try it, you’ll never buy store-bought bread again. Let’s get started with the full recipe.
Ingredients for 50 50 bread
Nine essential ingredients transform into restaurant-quality bread with minimal effort and one overnight rise.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | King Arthur preferred for texture |
| Whole Wheat Flour 🌾 | 2 cups | Stone-ground for optimal nutrition |
| Active Dry Yeast 🍞 | ¼ oz | Or 2 1/4 tsp, fresh preferred |
| Granulated Sugar 🍚 | 1 tbsp | White or light brown |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed, full-fat |
| Warm Water 💧 | 1 ½ cups | 105-110°F for yeast activation |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For dough coating |
| Coarse Sea Salt 🧂 | 1 tsp | For final sprinkle |
| Cornmeal 🌽 | ¼ cup | For dusting baking sheet |
The flour blend is non-negotiable for this recipe. King Arthur all-purpose flour delivers consistent rise, while stone-ground whole wheat from Bob's Red Mill adds nutty depth without compromising texture. Both flours should be stored in airtight containers to prevent rancidity—whole wheat especially absorbs odors. For the yeast, fresh active dry yeast ensures reliable fermentation, though you can substitute with rapid-rise yeast at half the amount. The butter must be cold to prevent premature gluten development during mixing.
No King Arthur flour? Gold Medal all-purpose works equally well, though texture may vary slightly. Substituting white whole wheat flour for regular whole wheat maintains lighter color. For dairy-free adaptation, replace butter with cold coconut oil or vegan butter, though flavor will differ. The warm water temperature is critical—too hot kills yeast, too cold prevents activation. Use an instant-read thermometer for precision. For a sweeter loaf, increase sugar to 2 tablespoons, but the current amount provides just enough yeast food without overpowering the wheat flavor.
Store flour blends in airtight containers with silica packets to maintain freshness for up to 6 months. Yeast should be refrigerated in its original package for 2 months or frozen for 6 months. The dough can be shaped and refrigerated overnight for 12-16 hours before baking, developing deeper flavor. Once baked, cool completely on a wire rack to prevent soggy crust. Wrapped in a clean kitchen towel, the bread stays fresh for 3 days at room temperature or 1 week refrigerated.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this 50-50 flour blend—just dump the all-purpose and whole wheat together, add yeast and water, and let the dough do the work. No kneading, no fuss, and no stress over gluten development when you’re exhausted after work.
- Golden Crust, Soft Heart: That touch of sugar caramelizes beautifully while baking, giving you a crispy exterior that shatters just enough to reveal a pillowy interior. Honestly, it’s the kind of bread that makes you pause mid-slice to appreciate how good it tastes.
- Meal Prep MVP: Bake a loaf on Sunday, and you’ve got sandwich bread, toast, or French toast for the whole week. It freezes like a dream too—just thaw and toast, and no one will guess it’s been sitting in your freezer.
- Budget Bread Wins: Whole wheat flour adds fiber and richness without breaking the bank, and this recipe stretches a little yeast far. Between us, I’ve made three loaves for the price of one fancy store-bought loaf, and they’re actually better.
Step-by-step instructions for 50-50 bread
This no-knead method delivers a perfectly balanced loaf with tender crumb and crisp crust.
Activate the Yeast with Warm Water and Sugar
In a large mixing bowl, combine the 1.5 cups warm water (between 105-110°F) with the 1 tbsp granulated sugar and 0.25 oz active dry yeast. Let this sit for 5-10 minutes until you see frothy bubbles forming on the surface—this confirms the yeast is active and ready to work.
Here's the thing—if your water isn't warm enough, the yeast won't activate properly, and your bread will have a flat, dense result. If it's too hot, you'll kill the yeast instantly. The sugar jumpstarts fermentation, so don't skip this step even if your yeast is fresh. Once bubbly, proceed immediately to avoid overproofing.
Mix Wet Ingredients with Flours
Add the 0.5 cup cold cubed unsalted butter, 1 tbsp extra-virgin olive oil, and 1.5 tsp salt to the yeast mixture. Stir gently to melt the butter without creating too many bubbles. Then gradually whisk in the 2 cups all-purpose flour and 2 cups whole wheat flour until just combined—you should have a shaggy, sticky dough with some dry spots remaining.
I press down on the dough with a wooden spoon to ensure all the flour is fully hydrated. The whole wheat flour absorbs more moisture than all-purpose, so don't be surprised if it feels slightly thicker. Let the dough rest for 10 minutes while you prepare your baking sheet.
Shape and First Rise
Lightly dust a clean work surface with 0.25 cup cornmeal and turn out the dough. Gently fold the dough over itself 3-4 times to strengthen the gluten without developing tension. Shape into a round loaf and place it seam-side up in a greased 9x5-inch loaf pan. Cover loosely with plastic wrap and let rise at room temperature for 1-2 hours, or until the dough has visibly doubled in size and feels springy when pressed gently.
Don't rush this rise—whole wheat dough ferments slower than all-purpose, so patience here prevents a dense crumb. If your kitchen is cold, extend the rise to 2.5 hours. The dough should puff noticeably above the pan's rim when ready.
Final Shape and Second Rise
Grease a second 9x5-inch loaf pan with olive oil. Carefully transfer the risen dough to the prepared pan, turning it to ensure even contact with the greased surface. Cover again and let rise for another 45-60 minutes until the dough has puffed another 25-50% and springs back slowly when pressed.
This second rise develops the bread's airy texture. I like to place the pan in a warm spot—like on top of the oven with the light on—for consistent warmth. If the dough collapses during rising, it's overproofed. In that case, let it rest for 10 minutes before baking.
Bake to Golden Perfection
Preheat your oven to 375°F with a rack positioned in the lower third. Bake the bread for 40-45 minutes until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190-200°F. If the top browns too quickly, tent with foil to prevent over-browning while ensuring the interior cooks through.
The bread is done when it sounds hollow when tapped on the bottom. Let it cool in the pan for 10 minutes before transferring to a wire rack. This resting period prevents a gummy crumb. For extra crispiness, brush the cooled loaf with melted butter and sprinkle with 1 tsp coarse sea salt before serving.
Pro Tips For Making 50 50 Bread
- WEIGH YOUR FLOURS: Mixing by volume with whole wheat and all-purpose flour is a disaster waiting to happen—those flours pack differently. Use a kitchen scale for precise 1:1 measurements by weight. I learned this after my first loaf turned out dense and heavy; now my bread has the perfect lightness.
- PROOF THE YEAST IN WARM WATER: Skip the microwave shortcut for activating yeast—it kills the delicate microbes. Use water heated to 105–110°F (just warm to the touch) and let it sit for 5–10 minutes until frothy. Cold water makes yeast sluggish; hot water cooks it. This small step guarantees your dough rises reliably.
- KNEAD JUST UNTIL SMOOTH: Over-kneading turns your 50/50 dough into a chewy brick. Stop when the surface springs back slowly when poked (about 8–10 minutes by hand). Whole wheat flour develops gluten faster than all-purpose, so resist the urge to keep going—your bread will thank you.
- ADD A LITTLE FAT: The recipe lacks richness, and that’s where flavor gets lost. Mix in 1 tablespoon melted butter or oil with the wet ingredients—it tenderizes the whole wheat and keeps the crumb soft. I was skeptical until I tried it; now it’s non-negotiable.
Flavor customization for this 50 50 bread
Sweet Variations
Add ½ cup raisins or dried cranberries to the dough during the final mix for a sweet twist. I like to toss them in 1 tbsp honey and ½ tsp cinnamon first to enhance their flavor.
For a breakfast loaf, fold in ½ cup chopped walnuts and 1 tbsp maple syrup—this version pairs perfectly with peanut butter. 🍯
Herb-Infused Bread
Boost the dough with 2 tbsp finely chopped fresh rosemary or thyme during the final mix. The herbs infuse beautifully with the whole wheat flavor, creating an aromatic loaf perfect for sandwiches.
For a Mediterranean touch, add 1 tsp dried oregano and ½ tsp garlic powder—this version works wonderfully with olive oil and balsamic vinegar dips. 🌿
Seed & Nut Enhancements
Incorporate ¼ cup pumpkin seeds or sunflower seeds for added crunch and nutrition. For a heartier loaf, fold in ½ cup chopped pecans or almonds after the first rise.
I recommend lightly toasting the nuts first to bring out their flavor. This variation adds texture contrast while keeping the bread tender. 🌰
Cheesy Twist
Stretch the dough with 1 cup shredded sharp cheddar or Gruyère during the final mix. The cheese melts slightly during baking, creating pockets of gooey goodness. For a stronger flavor, use ½ cup crumbled feta instead—this version pairs exceptionally well with tomato soup or grilled meats. 🧀
Spiced & Warm
Add 1 tsp ground cumin and ½ tsp smoked paprika to the dough for a warm, earthy flavor profile. This variation works beautifully with spiced rubs or chili dishes. For a sweeter-spiced option, include ½ tsp cardamom and 1 tsp orange zest—perfect for breakfast toast with jam. 🌶️
Nutrition facts
Frequently asked questions
Why does this recipe use equal parts all-purpose and whole wheat flour?
The 50-50 blend balances texture and nutrition perfectly. Whole wheat adds fiber and a nutty depth, while all-purpose ensures a lighter, more tender crumb. This ratio prevents the dense texture that often comes with 100% whole wheat bread while keeping it more nutritious than all-purpose alone.
Can I make this bread without a stand mixer?
This recipe is designed for one-bowl mixing with just a wooden spoon. The dough is sticky but manageable—just wet your hands slightly when handling it. The no-knead method means you won't need any special equipment beyond a large mixing bowl and a loaf pan.
What if my dough doesn't rise properly?
Check your yeast first—it should be fresh and bubbly after 5-10 minutes in warm water. Cold kitchens slow fermentation, so try placing your dough in a warm oven (turned off) with the light on. If it still fails, your flour might be old—test with a fresh batch. Overproofing is common with whole wheat; if it collapses, bake immediately (it'll still taste good!).
How do I store or reheat this bread?
Wrap cooled bread tightly in a clean kitchen towel or plastic wrap to maintain freshness for 3 days at room temperature. For longer storage, freeze slices between parchment paper for up to 3 months. To reheat, wrap slices in foil and warm at 350°F for 5-8 minutes or use the microwave with a damp paper towel for 15-20 seconds.
Can I substitute the butter for oil?
Yes, but expect slightly different texture. Replace the 0.5 cup butter with 0.5 cup melted coconut oil or neutral oil (like avocado or vegetable). The bread will be more tender but less flavorful. For dairy-free baking, cold coconut oil works best—it mimics butter's structure when chilled.