I just have to ask (and this recipe sounds amazing as is): what would happen if I substituted the white flour with wheat flour? Could I just add some vital wheat gluten to lighten it or should I say to hell with it all and just make it the way the test kitchen intended? Thanks! Give it a try, Kelly; add 3 tablespoons vital wheat gluten, let the dough rest for about 20 minutes before kneading, to give the wheat a chance to absorb the liquid. Then adjust the liquid as necessary. It'll probably need to rise longer. You'll get a denser bread, but it should taste good - let us know how it comes out. PJH

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