I've been substituting organic whole wheat pastry flour for all the flour in this recipe, and both the dough and the baked bread are almost identical to the ones made with only white all-purpose flour. (I thought of using whole wheat pastry flour instead of regular whole wheat flour because -- like white all-purpose flour -- it has less protein than plain whole wheat flour. Other than that, I think the nutritional profiles of w/w pastry and w/w bread flour are very similar.) No other change to the original recipe except to add extra water as suggested in the "Tips from our bakers" at the end of the recipe. (I weigh the flour, and I find that four or five tablespoons works for me.) I do slash the loaves and steam them, and they rise much more in the oven when I do that than when I don't. MANY thanks for this GREAT recipe! So easy to have fresh-baked bread on the table, and they taste as good as they look.

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