Susan

July 7, 2016 at 5:34am

For everyone who has asked about using whole wheat flour for this recipe (and I hope I'm not too late coming to the table with this!). I made this bread the other day (for the millionth time) and found that all I had was KA whole wheat, so I adjusted by adding an extra 3 1/2 Tablespoons of water and the loaves are coming out perfectly! Please note; I live in Southern Maryland and we have very humid Summers here, so I'm sure that played a part. Just wanted to let everyone know that whole wheat is definitely an option. Bon Apetit!
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