Easy Whole Wheat & All Purpose Flour Bread Recipe – 30 Minute Bake

Last Updated on 4 months by Neha Deshmukh

Easy Whole Wheat & All Purpose Flour Bread Recipe – 30 Minute Bake

Hey everyone! There’s just something so comforting about the smell of freshly baked bread, isn’t there? I remember when I first started baking, bread always seemed so intimidating. But trust me, this recipe is different. It’s a fantastic starting point for anyone wanting to bake their own bread, and it’s seriously delicious. This easy whole wheat and all-purpose flour bread is soft, flavorful, and comes together quicker than you might think!

Why You’ll Love This Recipe

This isn’t your grandma’s complicated bread recipe (though, with all due respect to grandmas!). It’s perfect for a weekend baking project, or even a cozy weeknight treat. It strikes a lovely balance between the wholesome goodness of whole wheat and the light texture of all-purpose flour. Plus, it’s ready to enjoy in about 2 hours – with only 30 minutes of actual baking time! It’s a winner for busy schedules and bread-loving hearts.

Ingredients

Here’s what you’ll need to whip up a loaf of this goodness:

• 1 1/4 cup (150g) all-purpose flour
• 1 cup (120g) wholemeal flour
• 1 tsp (3g) instant yeast
• 1/2 tsp (2.5g) salt
• 3 tsp (12g) sugar
• 1/2 cup (120ml) milk (lukewarm)
• 1 large egg (room temperature)
• 2 tbsp (30ml) olive oil

Ingredient Notes

Let’s talk ingredients for a sec! Using a blend of all-purpose and wholemeal flour gives you the best of both worlds – a lovely texture and a nutty, wholesome flavor. I find 1 1/4 cup all-purpose to 1 cup wholemeal works perfectly.

Instant yeast is a lifesaver because you don’t need to proof it beforehand – just add it straight to the flour. If you’re used to active dry yeast, don’t worry, I’ve covered that in the FAQs!

And don’t skip the olive oil! It adds a beautiful softness and subtle flavor to the bread. You can use another neutral oil if you prefer, but olive oil really elevates it.

Step-By-Step Instructions

Alright, let’s get baking!

1. In a stand mixer bowl, combine the all-purpose flour, wholemeal flour, instant yeast, salt, and sugar. Give it a good whisk to make sure everything is evenly distributed.
2. Pour in the lukewarm milk and add the egg. Attach the kneading hook and mix on medium speed for about 5 minutes. You’ll start to see the dough come together.
3. Now, add the olive oil and continue kneading. It might seem like the oil isn’t mixing in at first, but keep going! The dough will eventually absorb it fully. It will still be slightly sticky, and that’s okay.
4. Use a spatula to gently shape the dough into a ball. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size. This is where the magic happens!
5. Grease a loaf pan with a little butter or oil. Once the dough has risen, gently punch it down to release the air. Shape it into a log and place it into the prepared loaf pan. Cover again and let it rise for another 30-45 minutes, until doubled.
6. Preheat your oven to 180°C (350°F). Bake the loaf for 30 minutes, or until it sounds hollow when you tap on the bottom.
7. As soon as it comes out of the oven, brush the top with melted butter. This gives it a lovely sheen and extra flavor. Transfer the bread to a cooling rack, cover with a towel, and let it cool completely before slicing. (I know, the hardest part is waiting!)

Expert Tips

• Lukewarm Milk is Key: Make sure your milk isn’t too hot, or it will kill the yeast. Aim for around 37-43°C (98-109°F).
• Don’t Overknead: Overkneading can result in tough bread. 5 minutes in the stand mixer is usually perfect.
• Patience is a Virtue: Let the dough rise properly! This is crucial for a light and airy loaf.
• Cool Completely: Seriously, don’t slice into it while it’s still warm. It will be gummy.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free bread flour blend. You might need to adjust the liquid slightly.
• Spice Level: My friend Sarah loves adding a tablespoon of mixed seeds (sunflower, pumpkin, sesame) or a teaspoon of dried herbs (rosemary, thyme) to the dough.
• Festival Adaptations: For special occasions, add an extra tablespoon or two of sugar and a sprinkle of cinnamon to the dough for a slightly sweetened bread. Perfect with chai!

Serving Suggestions

This bread is amazing on its own, but even better with a little something extra. Try it toasted with butter and jam, alongside a bowl of soup, or as part of a delicious sandwich. It’s also fantastic dipped in olive oil and balsamic vinegar.

Storage Instructions

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it! Just wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.

FAQs

• What is the best way to measure flour for bread making? I highly recommend using a kitchen scale for accuracy. If you’re using cups, spoon the flour into the cup and level it off with a knife, rather than scooping it directly from the bag.
• Can I use active dry yeast instead of instant yeast? Yes, you can! You’ll need to proof it first by dissolving it in the lukewarm milk with a teaspoon of sugar for about 5-10 minutes, until it gets foamy.
• Why is lukewarm milk important for activating the yeast? The warmth helps to wake up the yeast and get it working its magic.
• How can I tell if the bread is fully baked? The bread should sound hollow when you tap on the bottom. You can also use a thermometer – the internal temperature should be around 93°C (200°F).
• Can this bread be frozen, and if so, how? Absolutely! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.