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50% Whole Wheat Bread

This is our "everyday" lunch bread. I make it every night for the next day. I originally got it from the Oster bread machine recipe book but I adapted it somewhat. The 100% whole wheat recipe was just too heavy for our family. It makes a 2 lb loaf. Once I started making this bread, I couldn't go back to store bought!

5.0 · 68 reviewsRecipe card by KLV2993Editorial by recipesvibrant · Updated October 15, 2026
BreadsVeganLow CholesterolHealthyWeeknightBread Machine
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50% Whole Wheat Bread — a vegan Yeast Breads recipePin it

Total time

185 min

Servings

1

Calories

2114.9

Category

Yeast Breads

This 50% Whole Wheat Bread strikes the perfect balance between the hearty, nutty profile of fiber-rich grains and the pillowy softness of white bread. It is an ideal low-maintenance loaf for busy bakers who rely on their bread machine for reliable, fresh results.

Ingredients

Makes 1 serving

  • 1 1/2 water
  • 2 1/2 margarine
  • 2 molasses
  • 2 whole wheat flour
  • 2 all-purpose flour
  • 1 1/2 bread flour
  • 1 1/2 salt

Method

  1. Put the ingredients into the bread machine pan in the order listed (and as accurately as possible).

  2. Select the whole wheat bread cycle (usually takes 3 1/2 hours).

  3. Remove from the pan when it's done and let cool for 15 minutes before slicing.

  4. During the summer I reduce the yeast to 1 tsp because it seems to rise so much more during the summer than the winter. Or you could increase the salt slightly (salt kills the yeast so it doesn't rise out of the machine!) So if you're getting a really huge loaf (and some of you have) try one of these 2 things and it should be better for you. For some reason atmospheric pressure (which varies according to seasons) makes a difference in how a bread rises. Enjoy!

  5. Thanks for all your great reviews! Another thing I've been doing to make this even healthier is adding 2 tablespoons of ground flax seed with the flour. It doesn't really change the flavour but adds some good for you omega 3s!

Cook's notes

  • Use the 'Whole Wheat' cycle on your bread machine to provide a longer kneading and rising time, which is essential for working with the heavier structure of whole wheat flour.
  • If your dough rises too aggressively and hits the lid, slightly increase your salt to 1 3/4 teaspoons or reduce the yeast to 1 teaspoon during humid summer months to control the proof.
  • For an extra boost of texture and nutrition, mix 2 tablespoons of ground flax seed directly into the flour blend without altering the hydration levels.
  • Always remove the loaf from the pan immediately after the cycle ends to prevent the bottom crust from steaming and becoming soggy.

Easy swaps

  • Instead of Margarine, use Neutral Oil or Melted Coconut OilReplace for a cleaner fat source that keeps the crumb soft without processed additives.
  • Instead of Molasses, use Maple Syrup or Agave NectarUse for a lighter, more delicate sweetness compared to the robust depth of molasses.
  • Instead of All-purpose flour, use Spelt FlourOffers a similar structure but adds a slightly earthier, toasted flavor profile.
  • Instead of Bread Flour, use Extra All-purpose FlourWhile bread flour provides more chew due to higher protein, all-purpose will yield a slightly tender, shorter loaf.

Frequently asked

Why is my bread rising too much and overflowing the pan?

Atmospheric pressure and humidity significantly impact yeast activity. Try reducing your yeast to 1 teaspoon or increasing the salt by a quarter teaspoon to slow the rise.

Do I need to use bread flour, or can I use all-purpose?

You can use all-purpose flour, but bread flour is recommended because its higher protein content helps support the heavier whole wheat flour, resulting in a better rise.

Can I add flax seeds to this recipe?

Yes, adding 2 tablespoons of ground flax seed is a great way to incorporate omega-3s without needing to adjust the liquid measurements.

How long does this bread take to make in the machine?

This recipe is designed for a 3.5-hour cycle on the whole wheat setting, which allows sufficient time for the flour to hydrate and the dough to rise properly.

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