Hi Rita, you may find this blog on how to substitute whole wheat for white flour in your baking helpful. Rye flour can be a bit trickier, because it doesn't develop gluten in the same way wheat flour does, so you have to be a bit more cautious in how you substitute it. If you're looking for a boost of flavor and nutrition, you may want to keep the amount of rye flour you substitute to 15% or less of the total flour content. For more rye content, I would look to some of our rye bread recipes. In terms of hydration, whole grain flours do tend to soak up more liquid than white flour, so you may find that you have to add a bit more liquid when substituting these flours for white flour (up to a tablespoon/15g extra water per cup of whole grain flour substituted). In most cases you're aiming for a soft, supple dough. 

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