The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White whole wheat in yeasted bread

lacoet's picture
lacoet

White whole wheat in yeasted bread

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.

 

Comments

Danni3ll3's picture
Danni3ll3

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. 

lacoet's picture
lacoet

Thanks Danni, I think I’ll try it ;)