Hi Steele! Whole-wheat flour as a very high protein content (14%) but the bran of whole wheat flour is sharp and it likes to cut all of those beautiful gluten strands. This is why many whole grain breads wind up being dense or short. Using half all-purpose flour lessens the ratio of bran to the flour so your gluten can develop strength. You still get the lovely nutty flavor of whole wheat, but the finished results are lighter, softer, and more tender. Happy baking! Annabelle@KAF

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