Hi Josephine, I did some research on the history of this recipe, and it has always contained some whole wheat and rye flour, in addition to the unbleached all-purpose flour called for. We did update the recipe a bit in January of 2018 to improve the rise by adding more yeast and decreasing the water slightly. Of course, you could make this recipe entirely with all-purpose flour, but you might want to use about a tablespoon less water when substituting AP flour for the rye and whole wheat flour. 

• Reply