Hi, I live in Mexico City and a long time ago a great cook told me to lightly toast whole wheat flour, dry on a grill or pan before substituting it for white flour. The reason was ''it takes longer to cook and soften, or break down or something'' Too long ago and I don't remember what kind of recipe it was. It was not for breads or cakes. It could have been for coating chicken steaks or in some king of gravy or sauce. It could have been a type of pancake or fritter as they cook so quickly. I think your ''resting time'' + a little more liquid may do the same sort of result.
I never tried your method, I just now read it, but the pre-toasting did work. I never tried pie dough or breads but have been wanting to use whole wheat in pancakes.
Thank you and KAF for information I have wanted. At 71, I need more whole wheat whenever posible!

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