Hi Tammy, the reason we often call for our unbleached all-purpose flour in our bread recipes is that it's high enough in protein to work well in those recipes and is a little easier to find at your local grocery store than our bread flour. That being said, if you happen to have bread flour available, it will work fine to substitute bread flour for the all-purpose called for in our bread recipes. Just keep in mind that bread flour will soak up a little more liquid than AP flour, so you may find it helpful to add a few teaspoons extra liquid per cup of bread flour substituted. As far as substituting our regular whole wheat flour in recipes that call for white whole wheat flour, these two flours are both entirely whole grain and are virtually interchangeable as far as nutrition and baking goes; the white whole wheat is just milled from white wheat berries, while the regular whole wheat comes from red wheat. The white whole wheat is a little milder in flavor and lighter in color, and has a slightly thinner bran layer, so absorbs a tad less liquid than regular whole wheat. This is another situation where drizzling in a little extra liquid can sometimes be helpful, but isn't always necessary. 

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