Generally we recommend starting with half and half when you substitute whole wheat flour into a recipe calling for all purpose flour. In this case, I think it would be fine to try all white whole wheat flour, as long as you don't mind a denser bread. I would recommend adding an extra tablespoon of liquid per each cup of whole wheat flour substituted. And It is also helpful to let whole wheat dough sit for 30 minutes after you mix it, but before you start kneading. This pause allows the bran in the whole wheat flour to fully hydrate, and will lead to a more productive kneading process. Barb@KAF

• Reply