50/50 Whole Wheat French Bread (Bread Machine Dough)

Name: 50/50 Whole Wheat French Bread (Bread Machine Dough)
Prep time: 180 min
Cook time: 35 min
Total time: 215 min
Ingredients: 1 cup + 3 tablespoons cool water; 1½ teaspoons sugar; 1½ teaspoons butter; 1½ teaspoons salt; 1½ cup white whole wheat flour; 1½ cup bread flour; 1 teaspoon instant or bread machine yeast; 1 egg white + 1 teaspoon water

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Sneak Preview: Make this 50/50 Whole Wheat French Bread in your bread machine for a balanced loaf that’s soft, flavorful, and higher in fiber than all-white French bread.

Sliced 50/50 whole wheat French bread on a cutting board, with butter on the side.

When a loyal reader asked for a heartier version of my popular Bread Machine French Bread recipe, I got to work. This half-whole-wheat and half white bread flour loaf stays soft inside with a crispy crust as it emerges from the oven. Picture eating a slice of this freshly-baked warm loaf with melting butter or browned butter slathered across it.

Don’t feel left out if you don’t have a bread machine. I’ve included directions in the recipe notes for using a stand mixer or making it by hand.

Ingredients and Substitutions

Here’s what you’ll need…

Ingredients needed to make this recipe: Bread flour, golden wheat flour, butter, instant yeast, sea salt, and sugar

• WATER: Use cool water (around room temperature) to help control dough temperature.

• SUGAR: Adds a touch of sweetness and helps the yeast activate; honey works too.

• BUTTER: Adds tenderness and flavor. Olive oil or neutral oil can substitute.

• SALT: Enhances flavor and strengthens gluten—don’t omit or reduce too much. Table salt or sea salt.

• WHITE WHOLE WHEAT FLOUR: Gives a nutty flavor and extra fiber; you can substitute traditional whole wheat, but the loaf will be darker and slightly denser.

• BREAD FLOUR: Provides strength and chew. Substitute all-purpose flour if needed, but the loaf will be slightly softer.

• INSTANT OR BREAD MACHINE YEAST: Either type works well; if using active dry yeast, dissolve it in the water first before adding to the machine.

FOR THE GLAZE

• EGG WHITE: Whisked with a little water for a shiny glaze; omit for a matte crust or brush with milk for a softer finish.

Step-by-Step: How to Make Whole Wheat French Bread

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

All ingredients are added to the bread machine pan. — Load bread machine-start DOUGH cycle

Dough that's clumping in the first minute of the DOUGH cycle. — Load bread machine-start DOUGH cycle

💡Tips That Make a Difference

These small moves make a big difference in texture and appearance.

Instead of decompressing the dough by hand after the DOUGH cycle ends, restart the DOUGH cycle and let it run for 5 seconds to knock the air out of the dough. This will result in a more even texture in the final product.
Use a milk frother (paid link) or a small whisk to quickly mix the egg white glaze.
Use a sharp serrated knife (paid link) to slash the loaf before baking.
If you are accustomed to making my Easy Bread Machine French Bread recipe, be aware that this loaf will rise faster, even if the room temperature is the same. Over-proofing the dough will cause it to fall when you bake it.

50/50 Whole Wheat French Bread (Bread Machine Dough)

By Paula Rhodes

A half-whole-wheat and half-bread-flour dough is made in the bread machine, shaped by hand, and baked in a conventional oven. The result is a tender crumb with a balanced flavor and a crust that softens as it cools. Don’t miss the tips in the post, especially important if you don’t have much experience with whole wheat flour.

5 from 3 votes

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Video

Prep time: 3

Cook time: 35

Total time: 3 35

Ingredients

DOUGH

1 cup + 3 tablespoons (270 g) cool water
1½ teaspoons sugar
1½ teaspoons butter
1½ teaspoons salt
1½ cup (168 g) white whole wheat flour
1½ cup (180 g) bread flour
1 teaspoon instant or bread machine yeast

GLAZE

1 egg white + 1 teaspoon water

Instructions

Make the dough: Place all of the dough ingredients: 1 cup + 3 tablespoons (270 g) cool water, 1½ teaspoons sugar, 1½ teaspoons butter, 1½ teaspoons salt, 1½ cup (168 g) white whole wheat flour, 1½ cup (180 g) bread flour, 1 teaspoon instant or bread machine yeast into a bread machine pan in the order listed.
Select the DOUGH cycle and press START. Run the machine just long enough to ensure that all ingredients are mixed together.
Unplug or shut off the machine and let the dough rest for about 20 minutes, allowing the flour time to absorb moisture. Restart the DOUGH cycle.
Check the Dough: Look again about 15-18 minutes into the DOUGH cycle to assess the consistency of the dough. It should stick to the side, then pull away cleanly.
If your dough is too wet, add flour one tablespoon at a time giving each addition time to absorb before adding more.
If the dough is too dry, add one tablespoon of liquid at a time, giving each addition time to absorb before adding more.
Read more about this surprising secret to success with a bread machine.
First rise: When the DOUGH cycle ends, the dough should be doubled in size. Because of the whole wheat and its tendency to rise fast, I always check the dough about 15 minutes before the DOUGH cycle ends. If the dough has already doubled in size, proceed to the next step.
Restart the machine: With the dough still in the bread machine pan, restart the DOUGH cycle and let it run for about 5 seconds to compress the bubbles before shaping. Stop the machine. (This results in a more even texture without noticeably large holes.)
Preparing the dough: Remove the dough from the pan onto a lightly floured surface. Shape it into a loose ball. Cover and let it rest for 15 minutes.
Shaping the dough: Roll the dough into an oval shape slightly longer than you want your final loaf to be (about 9 x 12 inches is what I do.) Starting from a long side, roll the dough tightly into a cylinder. Pinch the seam and ends to seal. (See video.) Place seam-side down on a greased or lined baking sheet.
Cover and final rise: Cover with a tea towel and allow to rise in a warm place (70–72˚F [21–22˚C] is ideal) until almost doubled in size. Whole wheat tends to rise faster than white flour. Check after 20-30 minutes. Don’t go by the clock, go by the appearance.
Preheat oven to 425˚F (220˚C).
Glaze: Whisk 1 egg white + 1 teaspoon water together for the glaze. Brush it over the loaf.
Slash and Bake: Make diagonal slashes across the top. Bake for 20 minutes, or until golden and bread reaches 200°F (93°C) internally.
Cool and serve: Remove to a cooling rack or slice and enjoy warm.

Notes

Instructions for Mixing Without a Bread Machine

If you don’t have a bread machine, combine all ingredients in a large bowl or the bowl of a stand mixer fitted with a dough hook. Mix until a shaggy dough forms, then knead (8–10 minutes in a mixer or 10–12 minutes by hand) until the dough feels smooth, stretchy, and slightly tacky.

📌 Dough cue: It should stick to your fingers briefly, then pull away cleanly—just like it would in the bread machine.

Because whole wheat flour absorbs liquid more slowly, the dough may seem sticky at first. Give it a 10-minute rest after the first few minutes of kneading before deciding whether to add more flour.

Cover and let rise in a warm spot until doubled in size. Gently deflate, shape into a loaf, and place on a prepared baking sheet. Let it rise again until nearly doubled, then bake as directed in the recipe card.

Equipment

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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FAQ

Why mix white and whole wheat flour?

Combining the two creates a softer texture and better rise while keeping the wholesome flavor and fiber of whole wheat. It’s the best of both worlds.

Can I skip the egg white glaze?

You can. The glaze gives the crust shine and a touch of color, but the loaf bakes beautifully without it. For a softer finish, brush with milk instead.

Can I freeze this bread?

Yes. Cool completely, double-wrap, and freeze for up to six weeks. Thaw at room temperature, then warm briefly in the oven to refresh the texture.

Can I make the dough ahead of time and bake later?

Yes, place the dough in the freezer. Defrost the dough in the refrigerator overnight. Shape dough into a cylinder and allow to rise until almost double in size. Bake as directed.

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Final Thoughts

This recipe strikes a happy middle ground between white and whole wheat. You get the flavor and fiber of whole grains without losing the tender texture that makes French bread so shareable. I owe a thank-you to the reader who nudged me to create it — a good reminder that the best ideas often come from my readers.

If you like the idea of artisan breads, check out one of my favorites, Seeded Sprouted Wheat Bread (Bread Machine + Oven Finish) If you want bread that’s 100% whole wheat, try this one: 100% Whole Wheat Sandwich Bread (Bread Machine Dough)

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

7 Comments

Jill says:

at

Paula, a giant thank you for developing the whole wheat French bread! I’ve been baking bread to send to my grandkids. I hope to make the whole wheat French bread this week. Another question , would it be okay to add to add wheat bran to the crusty bread recipe? Would a half cup of bran be ok? Thanks again for your time and effort developing the recipe.

1. Paula says:
  
  at
  
  Hi Jill,
  
  Hope you love the French bread.
  
  Regarding the wheat bran, are you thinking of adding it to the bread or just coating the outside? A half cup is quite a lot in my estimation. It will soak up a lot of moisture and possibly result in a dry loaf. I haven’t actually tried it, but I would start much smaller, like 1/8 or 1/4 cup, then progress upward as you see fit.
  
PattiAnn says:

at

It’s funny how you posted the recipe this morning because I was just having a conversation with my husband over toast and coffee about a new bread recipe I just made. The bread was 100% white bread flour with pumkin added and while the taste was good it was lacking in texture. I’m so accustomed now to making my bread with some whole wheat or spelt, that when I just use white flour the bread just doesn’t seem right to me. Thanks for your great post and recipe.

1. Paula says:
  
  at
  
  Hi PattiAnn,
  
  I can identify with your comment! Plain white flour seems kinda boring after you get used to using whole-grain flours. I find myself adding ground spelt or ground white whole wheat to may of my recipes, even if it’s only a quarter or half a cup. Thanks for writing.
  
Sharon S says:

at

Great recipe, always looking for ways to add whole grains. Also, I made your Steakhouse Bread to go with a seafood chowder last week, It was wonderful! Love the texture.
Sharon S

1. Paula says:
  
  at
  
  Hi Sharon,
  
  I often forget about the Steakhouse Bread, but the next time I make clam chowder, I will combine it with the Steakhouse Bread. Great idea!!!
  
Paula says:

at

This recipe is a whole-wheat version of my popular Bread Machine French Bread recipe. In case you missed it, you can see more tips for baking with whole wheat flour in my latest newsletter (10/17/25), accessible under the “newsletters” headline at the bottom of the page. Subscribe at the top of this page to receive all of my newsletters.