You can usually replace the white flour with whole grain flour for up to 1/2 of the specified amount with little change from the original texture/raising. Add gluten, usually 1½ to 2 tablespoons per cup of whole grain flour. Yes, one must experiment a bit, but that's mostly to get the texture and lightness you prefer. BTW, gluten is best if kept frozen, because its shelf-life is extremely short. Just measure the frozen gluten powder right into the measured whole grain flour, stir and it will be thawed before the yeast needs it. If one uses molasses or honey instead of sugar, then the amount of liquid added should be adjusted downwards, to about ¾ of the equal amount. That means that if one changes ¼ cup white granulated sugar to ¼c [which is 4 tblsp] honey and the recipe calls for 1 cup water, remove 1 tablespoon of water from the cup. (That sounds worse to read than it is to do!). Brown sugar is white sugar with molasses added, so it is somewhat wetter than white but not as wet as honey... I find it easier to toss in an extra teaspoon of flour for each tablespoon of brown sugar. OR one can use ¼ less honey than the specified amount of sugar. That can get a bit tricky because the yeast needs "X" amount of sugar in order to rise properly and lessening the specified amount of sweetening can cause the bread to be dense/heavy. I don't really recommend it, but you may find it fun to play around. Are you doing everything by hand, or are you using a bread machine?

That's odd about the orange juice. It's really supposed to be there to help neutralize anti-nutrients, but it only works for a long rise. I use vitamin C crystals instead. Fresh whole wheat flour isn't bitter unless it's an old fashioned hard red wheat that Grainlady told us about. The I have several kinds of wheatberries and they're always sweet when freshly milled. Once milled, whole wheat flour can go rancid fairly quickly because there are more natural oils in it. This can also make the bread bitter, and it's my theory that that's why so many people put sweetener in their whole wheat breads. 100% whole wheat is tricky because the bran can cut the gluten. It doesn't rerise well, and doesn't want to be handled a lot. Additionally, it doesn't usually rise as fast or as high. though there are some who say they have the knack. For the moisture, however, you need time for the flour to absorb the water. Both for dough quality (including the moistness) and better nutrition you should do a preferment and a soaker, which is the opposite of most bread machine recipes. You should be able to adapt a recipe, however. I don't use a bread machine but as I understand it, it uses instant (rapid rise) yeast for a fast rise. Instead, use small amount of regular yeast, and start it with a small portion of the flour and water. Set it aside to rise and for the yeast to multiply. Like overnight. It should double. Meanwhile, combine the rest of the ingredients to soak up the water. It'll start off seeming very dry, but it'll be moist and sticky after at least 8 hours. You can probably mix it right in the machine and turn it off to soak. Then mix in the preferment and knead. Turn it off again to let it rise. Then bake. You might do well baking right in the machine. Otherwise, let it rise on whatever pan you mean to bake it in. If you don't handle it once it's risen, you won't lose so much of your rise, giving you a better sponge and more chance that it won't be dense or heavy. Good luck!

There are a whole bunch of recipes for apple/Greek yoghurt quickbreads: https://www.google.com/search?rlz=1C1SQJL_enUS795US795&ei=gkHIXtaGMI2wytMP37ql0A0&q=greek+yoghurt+apple+bread&oq=greek+yoghurt+apple+bread&gs_lcp=CgZwc3ktYWIQAzIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjIGCAAQFhAeOgQIABBHOggIIRAWEB0QHjoICAAQgwEQkQI6CAgAEJECEIsDOgcIABBDEIsDOggIABCDARCLAzoFCAAQiwM6DggAEOoCELQCEJoBEOUCOgQIABBDOgIIAFDD_jBYq7kxYOC6MWgBcAF4AIAB5AGIAb0kkgEGMC4zMC4xmAEAoAEBqgEHZ3dzLXdperABBrgBAg&sclient=psy-ab&ved=0ahUKEwjWz_fMssjpAhUNmHIEHV9dCdoQ4dUDCAw&uact=5 Re your muffin recipe, you could make it without the whole wheat flour, but you'd want to adjust the quantity of flour and sugar, and that could be tricky for it coming out right the first time. Do you have any bran or unsweetened bran cereal? Because you could make your own whole wheat flour substitute. That would give the rich flavor and earthy structure. You could also make a small pie with three granny smiths. :) Or poached or baked apples, or applesauce. .... I love tart apples. Nix that if you don't.

My main concern now is whether I should let the dough rise overnight. I was planning to go back to Cathedral City tomorrow (at no particular time) because my sewing machines are there, and I have a lot of new fabric that I want to use on new sewing projects, including a bunch of new accent pillows for the pool patio, a new light-weight cabana jacket, and a couple of soft linen shirts. I'm wondering if I should have just bought linen shirts, since they do not cost that much more than the fabric, when on sale. I also plan to make a birthday present for my sister, whose birthday is at the end of August. I don't have a good sewing space in L.A., now that Kevin is using the sewing/guest room as his office, but I could use his art studio and our dining room here as a sewing space. Still, I prefer the setup I have in the desert. At this point, I have become reattached to my plants and garden in Los Angeles, and I have several orchids plus many bromeliads blooming right now that I will miss when I go back to the desert. In the desert, I do not have to do any gardening, however, and when I am there alone, I have less cooking to do. I plan to take half of the new bread with me and leave half for Kevin. I am curious to find out if grinding the wheat berries will make a difference in the flavor. It was certainly no trouble to grind the grain and took only a couple of minutes to do. I had bought the grain container specifically for grinding grains, but so far, I've only been using it for making bread crumbs, and it is very efficient for that. When I go back to Cathedral City, I will have to go past the Apple Fire evacuation area in Cherry Hill. I hope that will not affect traffic, as there is really no way around it.