Thread: Question about whole wheat flour

Usually it is mixed with part white flour. It is denser than white flour and doesn't rise quite as high in bread making.

wheat is much heavier, so it works better if you can substitute whole wheat pastry flour (for cookies/cakes, etc - doesn't really matter as much for bread) my DS is a great baker, and she uses 1/3 whole wheat pastry flour, 2/3 white flour when recipes call for white only.

A lot of it depends on the recipe. An option to try for making bread is to use a Whole White Wheat flour. It's flour made from white wheat instead of red wheat. The flour is lighter in color and texture.

thanks everyone

you may need to add more moisture to the recipe with whole wheat

I don't know much about baking, but I do use whole wheat flour for breading meats, and for gravies, and have had good results. I have used a half wheat/half white ratio for making muffins, and they turned out good as well.