Hello, I have been trying to eat more whole wheat (WW) bread but have been unsuccessful in making a good tasting or quality loaf. I have been try to move away from white bread to WW bread because they say it's better for me. My question is how I would do a 50% WW flour and 50% Bread flour to make a single hybrid loaf. I just could not get enough air in my WW bread; I can’t get it to double in size. So will a hybrid loaf solve these problems? Also I a not big fan of WW bread but love white bread...Thanks…

• Reply