Hello Rene! Whole wheat flour has a higher protein content than all-purpose flour which will cause the flour to absorb more liquid. When using whole wheat flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. As you suggest we only usually recommend swapping out 25% of the total amount of flour with whole wheat but I have a feeling in this recipe you could easily go up to 50% without too much trouble (just be sure to keep increasing the liquid). Whole wheat baked goods will rise a bit less and have a more closed crumb structure. We hope this helps and happy baking!

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