Hi RS, you shouldn't need to add too much additional liquid when replacing half of the flour with white whole wheat. It's possible that you're simply using too much flour, which is causing the dough to be dry and stiff. To ensure you're using the right amount, either measure your flour by weight using a scale (1 cup of white whole wheat flour = 4 ounces), or use this fluff, sprinkle, sweep method. Add additional water until the dough feels just slightly tacky to the touch. We hope that helps, and happy baking! Kye@KAF

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