Converting a recipe from all-purpose flour to whole wheat flour
I did a little investigating.
Converting your all-purpose flour recipe to a whole wheat flour recipe seems pretty easy. At least on paper.
After a bit of research I figured out that the conversion would be…..All-purpose flour to whole wheat 1 TBSP less whole wheat flour per cup.
3 cups of all-purpose flour= 2 & 2/3 cups of whole wheat flour
Working with whole wheat flour is different, it’s much lighter, airy even…it is harder to work into the dough. I felt that it needed to rest longer and when you knead it, it gets sticky very quickly.
My oatmeal bread recipe would be better with whole wheat yes? I’m working on converting it to a whole flour recipe.
100% whole wheat flour makes the bread too dense. It tastes fine, but it is really heavy. I think maybe a mixture of whole wheat and all-purpose flour is the way to go. I’ll keep you posted on my progress.
Here’s a picture of the tasty, yet dense whole wheat oatmeal bread.
Fail? Maybe…but, I don’t think so, I’m thinking work in progress.