Martin Philip, post author

April 14, 2020 at 4:55pm

Hi Elysia! You can certainly do this. I would keep the rye to 15 or 20% and use your WW for the remaining portion. With all wholegrain flour you will want to increase hydration to around 80% (or maybe a little higher). The loaves won't be as high as with white flour but they will be delicious. Happy Baking!

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