For those of you who bake and use whole grain wheat flour can it be substituted 1:1 in place of bread flour without any adjustments? I saw a couple of recipes that showed using 1/2 bread flour and 1/2 WW but it said if you chose to use the WW not to forget to add "wheat germ"...anyone know the significance of this?

We have a great pizza dough recipe that we make in the bread maker that I want to try with WW.

You should substitute the bread flour with whole grain pastry flour. It is lighter than whole wheat and makes fluffier pastries, breads,etc. So use 1 part whole grain pastry flour and one part whole wheat flour. Arrowhead Mills has a whole wheat pastry flour. I've used it and it's great. My Publix carries it and so does Whole Foods.

Hope this helps.

Imensley! ( or is that emensley? all the sudden I don't have a clue how to spell that word LOL)

But isn't bread flour a heavier flour than pastry flour? You don't use any wheat germ? I wonder why they said to use it in those breads.

I have easy access to a Whole foods so I will definatley look for it there! Thanks Mindy.

Now, I'm not sure. I know that people use whole grain pastry flour in bread mixes and I don't know if that type of flour has wheat germ already in it. If it doesn't then I'd add it. But Whole Wheat flour is so dense that by itself it is so heavy that my bread felt like a bowling ball, LOL!!

I made good biscotti with whole wheat flour though, but the pastry flour really is lighter. It was good mixed with wheat bran (which has germ in it, I belive) for the muffins I made. Had a good consistency.

But maybe Luv2 can give you better advice, she makes more homemade loaves of bread than I do.

So i haven't made any breads, well yeast ones anyway, so I'm not really sure but i was going to say what mindy did. I would think you would need to combine it with a 'lighter' flour since ww flour is very dense. I also think the wheat bran suggestion is a good one too. the wheat bran i get is fairly large flake so i have ground it up in my coffee grinder to make it more flour like when adding it to recipes.

I guess I'm going to have to experiment, we don't like our pizza crust fulffy though so dense (to a point) would be o.k. for that...I've never used ww for anything (yet) so I guess I'll get some and give it a whirl this weekend, maybe (gotta figure out the budget first).

That's the one thing i hate about experimenting with baking, it can get exspensive! sometimes i try dividing a recipe into a smaller amount by half or less if it's possible so i can try it without having to use up all my ingredients only to have it not work. though since this is a breadmaker recipe that might not be possible :-(

for a pizza crust your right..maybe ww flour might be ok? cause it's usually good when it's dense.

As a storebought back-up, Boboli makes a whole wheat pizza crust that's not too thick and very acceptable on the diet. And it tastes just fine!

I've made this 100% whole wheat pizza dough with success several times now:

http://www.rebeccablood.net/domestic...eat_pizza.html

Everyone always loves it. Isn't cardboard tasting like some 100% ww pizza doughs, since it uses ww pastry flour, and while it doesn't puff up a ton, it isn't a flat crust either. Delicious.

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