countrygal, I've had luck replacing up to half of the all purpose flour with whole wheat in darned near every recipe I've got, including this one. It works fine, although I haven't used more than half whole wheat.

Annie

Thanks Annie - I do the same thing--just thought I'd check before trying it with this one. I wasn't sure if it would change the texture much.

Yes, it changes the texture a lot, whole wheat has no where near the gluten that white high protein flour does. The bread will be denser not light with big holes like it usually is.
It's a long way from "not working" but it's not the same.
I also like something a little sweet in my whole wheat bread...like perhaps a couple of Tablespoons of honey or molasses.
But even without, it's still very good....but quite different.
Linda C

Isn't this also what Ann uses for pizza dough? I thought she called for bread flour. All purpose is okay for it though? I made it over the weekend. Family loved it - but I think it is just because they don't see the pictures on here to know what it is supposed to look like. Certainly wasn't light and airy - and it tasted salty to me.

I use a tablespoon of vital wheat gluten for every cup of whole wheat flour that I substitute. I don't know if that is the correct proportion, but it works for me. If you use too much VWG, the dough will become stringy or spongy.

Lars

cocaty, Julia's recipe, the one Ann uses calls for bread flour.

I don't want to speak for Ann but I believe Ann uses all purpose flour BUT our Canadian all purpose flour is much higher in gluten than American all purpose flour so I would use bread Flour in the recipe assuming you are using American flour..

Lars, I add 1 TBSP of vital wheat gluten per cup of whole whet to my 100 % whole wheat breads too.

Actually I use bread flour as often as I use All Purpose Flour. As Sharon mentioned though our Canadian all purpose flour does have a higher percentage of gluten than most US bread flours. My favourite Canadian brand of flour is Rogers. I use this brand almost exclusively. I do on occasion add up to one cup of WW in a 6 cup batch.

I never make pure WW so I've never had to add vital wheat gluten.

Ann

I use King Arthur all purpose, also a higher protein flour, so I don't find it necessary to buy bread flour. Even with half whole wheat, I don't use the vital wheat gluten.

The whole wheat will change the texture, as you already know if you've used whole wheat in other bread recipes. I sure wouldn't call it "dense", though it is not as full of big holes as the all white stuff. Crust is similar, though, still chewy and crusty.

Annie

If whole wheat flour has 3% less gluten than regular flour, assuming the density of gluten and flour is similar, I think that works out to adding half a tablespoon per cup. It doesn't seem to be really important that you measure carefully, though-- I don't, so I am not surprised that Lars' way works well. A quick Google showed that some people are adding a couple of tablespoons per cup. If you are kneading by hand, I'd err on the side of more gluten. If you are kneading with a mixer, you may get by without any-- I'm not sure.

Jessica, my Zojirushi bread machine does all my kneading and so I'm betting that it does a far better job of gluten development than I ever did by hand.

Annie