That's an interesting question. Pastry flour isn't typically used in bread because its low protein content doesn't add much chew or rising power. However, if you use about 3 parts bread flour and 1 part whole wheat pastry flour, you might still get good results. Give it a shot knowing that if the loaf doesn't rise quite as high as you would like, it will be worth it to use the kind of flour called for in the recipe next time. Happy baking! Kye@KAF

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