White whole wheat in yeasted bread

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lacoet on 19 Apr 2018 at 12:39

Hi,

I was checking the protein content of King Arthur flours and since White WHole Wheat has 13% and bread flour 12.7% I was wondering if I could swap it in a recipe for yeasted bread?

Has anybody tried that, or has any input in pros and cons of doing it?

Thanks.

 

but don’t expect the same light texture in your bread. White whole wheat has bran that bread flour doesn’t, and this will give you a different bread. Bran cuts gluten strands so you usually end up with a heavier bread. You may like it more than the plain white so give it a shot.