Hi Lani, we don't have specific instructions for making this recipe with more whole grains, but it's certainly possible. Some things to keep in mind when converting this recipe: whole grain flours will ferment more quickly than white flour, so keep an eye on your dough through both rises. In addition, rye flour isn't going to develop gluten the same way wheat flour does, so you might want to add more whole wheat flour as compared to rye flour. I would suggest something like 2 cups (240g) bread flour, 2 1/2 cups (283g) white whole wheat flour, and 1 cup (106g) rye flour. Since you'll be adding slightly more flour this way, and the whole grains will likely absorb a bit more liquid than the bread flour, you may need to add a little more liquid as well. Feel free to drizzle in another tablespoon or two of water to develop the same batter-like consistency. Increasing the whole grain flours in this recipe will also result in a somewhat denser loaf that doesn't rise quite as high in the pan. 

• Reply