Using Whole Wheat Flour in Your Yeast Dough

Whole wheat flour can be used in place of some of the white flour in your yeast dough recipe. Whole wheat flour adds more flavor and more nutrients, so it can be desirable; however, it can also make a more dense and heavy bread.

I recommend substituting only up to half the total amount of white flour with whole wheat flour in a basic bread recipe. You can make bread with a higher ratio of whole wheat flour, but it requires more advanced bread techniques.

When substituting white flour with whole wheat flour, a good rule of thumb is to use 105 grams (1 cup minus 2 tablespoons) of whole wheat flour for every 120 grams (1 cup) of white flour you are substituting. This will account for the extra moisture that the whole wheat flour absorbs.