I have just discovered graham flour, so nutty and good, but I only have a few recipes just for this flour.

My question is- can I substitute it for whole wheat flour in my bread recipes?  Cup for cup?

Thank-you, Rebecca

Graham flour is a bit more coarse than most whole wheat flour. 1 for 1 would be optimistic. I would suggest you start using 50 percent graham and add more if you like the results. Rose’s whole wheat sandwich recipe would be a good starter. Let us know how it turns out.