Help With Whole Wheat Flour (substitute, cake, pastry, bread)

[ylisa7]

I am trying to eat less of the "white" stuff that I love so much. I have been using whole wheat flour instead of white flour in some bread recipes. The breads are coming out tough. Is there a conversion that I should be using so the bread doesn't become tough? Maybe I should be using some white flour?

Thanks as usual for the help.

[LisaCACO]

when baking I use white whole wheat flour and I like to use a mix of no more than 50/50 with reg flour. that tends to work for me.

[cynwldkat]

This might help--

Sorry, I can't get the site to come up right. I'll keep working on it....

[Mar0]

Yes, do not use only WW flour. You need to mix it up with the white stuff!

[ylisa7]

Thank you all. I made zucchini bread today with 1/3 white and 2/3 ww flour. It was better.

[Gerania]

When I'm making cake like breads, like zucchini bread and not a "regular" or sandwich loaf, I substitute whole wheat pastry flour. It'll give you a more tender crumb.

[ylisa7]

I haven't seen ww pastry flour. I'll look for that. Do you use "all" ww pastry flour in the recipe?

[Gerania]

I always leave some white flour in the recipe so that the loaf is not too dense. With the WW pastry flour I think that you could use all WW and not have a problem.