Hi, Would using a lower gluten flour also make this less dense? I've never seen a whole wheat cake flour but would substituting some whole wheat pastry flour make it a little lighter without affecting the rise? Thanks, Aaron Aaron, with yeast breads, the more gluten, the higher the rise, the lighter the bread. Whole wheat pastry flour would produce a dense, doughy loaf. In my opinion, this loaf has the perfect texture: moist, close-grained, but not at all heavy or dense, perfect for sandwiches. Give the recipe as written a try – you might find you like it as much as I do! PJH

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