I have been wanting to try the 5-minute artisan bread recipe with whole wheat. The recipe in the book calls for unbleached white all-purpose flour. I am so in love with white whole wheat flour, I thought I would try it. I went to the website, and they said to mix a few cups of white whole wheat with the rest the regular unbleached flour.
The initial dough was noticeably drier than the with the regular flour. The first loaves, made yesterday, were good, but didn't have the big and irregular air holes that I'm used too. I haven't heard any complaints, but I'm not completely happy with how it turned out.
I will have to try again and tinker with the recipe a bit.
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