Hi Richie! You certainly can use these flours in your pullman loaf, but the more of them you add, the more dense the final product will be. In order to not compromise the oven spring too much, I'd recommend starting with around 25% white whole wheat, rye or whole wheat in the recipe instead of all purpose. For each cup of white flour substituted, I'd recommend increasing the water called for in the recipe by 2 teaspoons to account for their higher absorption rates. Happy baking!

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